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Ratatouille of Roasted Vegetables

September/October 1993

Your rating: None Average: 4.2 (11 votes)

In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the amount of olive oil in the recipe.


Ratatouille of Roasted Vegetables Recipe

5 Reviews for Ratatouille of Roasted Vegetables

10/07/2013
Anonymous
No need to look any further

This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor, and although time consuming-well worth it. I did add an extra onion, along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it, I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove, slow simmer, at this point. enjoy!

Healthy, delicious, make ahead
Comments
10/07/2013
Anonymous
No need to look any further

This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor, and although time consuming-well worth it. I did add an extra onion, along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it, I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove, slow simmer, at this point. enjoy!

Healthy, delicious, make ahead
Comments
10/07/2013
Anonymous
No need to look any further

This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor, and although time consuming-well worth it. I did add an extra onion, along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it, I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove, slow simmer, at this point. enjoy!

Healthy, delicious, make ahead
Comments
10/07/2013
Anonymous
No need to look any further

This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor, and although time consuming-well worth it. I did add an extra onion, along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it, I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove, slow simmer, at this point. enjoy!

Healthy, delicious, make ahead
Comments
07/18/2012
Anonymous
Healthy and delicious

I have been making this recipe since it was published in 1993 and it is just as good every time. Serve with crusty Italian or French bread.

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