Summer Vegetable Ratatouille Recipe Reviews - Allrecipes.com (Pg. 10)
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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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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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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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Apr. 13, 2003
When I saw this recipe, I about jumped for joy at how many vegetables it had. If you don't like eggplant, you won't like this dish, but luckily I do. :-) Just to make it even less fattening, I "healthy sauteed" everything except the onion and garlic, meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies, but cutting and sauteeing everything took quite a while.
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Reviewed: Sep. 21, 2002
Made a huge hit and I'm always asked to bring this dish now!
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Reviewed: Oct. 1, 2001
What I like in this recipe is the color and combination of so many vegetables, except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery.
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