Reviewed: Feb. 26, 2008

YUM!!! And easy, although time-consuming. . . Had my DH chop veggies for me. :)

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Reviewer:

Joy Higginbotham

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Feb. 17, 2008

I'v e made this ratatouille a few times now, and it's always great. If I'm short on one vegetable, I just add a bit more of another, and it's super each time. As a vegetarian, I'm a huge fan!

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knielsen

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

this was an ok ratatouille recipe. It was a liitle too bland for my taste. To make it better i have layered it in a oven proof dish with lots of cheese and baked it in the oven. Delish.

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Clare

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: Dec. 10, 2007

This is a very flavorful way to get a healthy meal. Did not need the full 1/2 cup of oil to saute veggies. Served with a cheesey garlic bread. Very filling.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 15, 2007

Really good recipe. I also played around with the seasoning to adjust to my family's taste. We used all the vggies from our garden this summer and even froze some for winter. This is a good way to enjoy the flavors of summer.

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Nicole B.

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Reviewed: Aug. 9, 2007

This was a wonderful recipe for using all the delicious, healthy, fresh veggies available this time of year. I only made a few minor changes. I used a nonstick skillet and reduced the amount of olive oil to 1 TB per batch. I also doubled up on the tomatos, which I peeled, cored and seeded and substituted fresh basil for the herbs called for in the original recipe. This was delicious, and we finally used the last of it in an omelet with some jarlsburg cheese! Wonderful!

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prima_donna

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Reviewed: Jun. 28, 2007

I thought this dish was fine, but the flavour fell a little flat for some reason. I might try reducing the amount of veggies and/or bumping up the seasonings next time. Used it on top of whole wheat pasta. I have lots of extra so I'll serve it on crostini, or with chicken, or on couscous.

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winegirl2

Cooking Level: Intermediate

Home Town: Milton, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 17, 2007

My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no eggplant (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red bell peppers for color -Like others, I just sauteed all the veggies together -I used organic canned diced tomatoes instead of fresh..it adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of garbanzo beans near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely a keeper, and possibly once a week while the summer veggies are abundant and cheap

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RRAMIREZ4444

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Reviewed: Apr. 25, 2007

I really enjoyed this. I added 1 cup of chicken broth and a small can of tomato paste as another reviewer suggested to make this more palatable for my vegetable-shy boyfriend and he liked it as well. Served it with bread but I might use pasta or rice for the leftovers since it's saucy with add-ins.

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Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Mar. 7, 2007

Delicious, but I saved wash up by sauteeing it all in one big pot. Also used a little less olive oil. Finally my kids hate to see veg so I put it all in a blender and thickened it up with some soft cheese. They ate it up without a clue how healthy it was

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Mick Foley

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Reviewed: Feb. 12, 2007

Great little recipe. Added some additional seasonings per our personal preference.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 29, 2006

Its winter so I only used zucchini and no yellow squash, but this turned out awesome, just like the ratatouille I remember eating in the little french cafe I worked in as a teenager. DEliCiouS! (The only reason I didn't give it 5 stars is becuase my family didn't really think it was that awesome.)

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LMVO

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Reviewed: Jul. 12, 2006

Excellent and sooo simple too make!! The only thing I did was add mozzarella cheese, some salami and my favorite seasoning Vegeta..it was awesome!! Thank soo much for sharing and I will definately be making it again :>)

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Val S.

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: May 26, 2006

this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. top this with a little parmesean cheese and it is delicious.

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Susan

Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

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Reviewed: Apr. 18, 2006

Delicious! I cut down on the types of vegetables to reduce prep time and it still turned out delicious. Will definitely make again- what an easy way to get your vegetable servings for the day!

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BECKERJ

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Reviewed: Jun. 15, 2005

Really good Rani! After sauteeing the vegies in my cast iron skillet I added some tomato paste and chicken broth and popped it into the oven. Delicious!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 12, 2004

If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly coated with salt and drained in a collander for an hour before cooking), 1 red pepper and substituted 2 cans of drained tomatoes for the fresh. Also added 1 1/2 cups mushrooms too. I also reduced the oil significantly, adding only a splash of oil (and a spray of nonstick cooking spray) each time sauteeing. Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas range and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice!

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RACH8

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Reviewed: Jan. 20, 2004

So good; so easy. I like how the veggies are cooked separately then combined to finish - this way they don't all turn to mush. I added fresh oregano since I had some on hand. It was delicious.

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ELMOTOO

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Reviewed: Aug. 25, 2003

Wonderful recipe! Great for using up what's in the garden. I omitted thyme (I don't like it) and added some sliced mushrooms. Also used 1 nice garden tomato, as I didn't have any Romas. Served it over brown rice. Will make it again and again!

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PAMMY91

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Reviewed: Aug. 24, 2003

This was tasty. I lightened up on the oil ( used about 2T total) and augmented with vegetable stock. After it was all cooked, I added a little balsamic vinegar.. yum perfect.

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