i don't usually make reviews, but i will make an exception in this case. this is one of my favorite meals. this is filling and so flavorful you wouldn't believe it's vegetarian! the only thing i did different was i used stewed mexican season tomatoes and it was amazing.
Roasted Ratatouille with Eggs & Cheese
From EatingWell: Fall 2002
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
13 Reviews for Roasted Ratatouille with Eggs & Cheese
Made ratatouille as directed and added 2 chopped cajun sausages and served as dinner entre. Excellant! Used leftovers with poached and fried eggs. Good both ways. Roasting veggies is the key. Definately a keeper.
This dish was tasty and filling. I loved the texture of the egg with the vegetables and bread. I was worried when I finished roasting the vegetables because their volume decreased considerably. After adding the tomatoes, though, everything was fine.
My one issue was that the egg took about 15 minutes to set. By this point, the cheese was a bit chewy. I still thought it was delicious, but I think the next time I make the dish, I'll add the egg and cook for about five minutes before sprinkling the cheese on.
This was a big hit with the entire family, including my 5 year old! The store was out of eggplants so I substituted 2 yellow squash, which worked well. I also used 2 14 oz cans, diced tomatoes instead of chopping canned, whole tomatoes. I think next time I would drain one of the cans. I served it with Kalamata Olive bread which complimented the flavors wonderfully! Both my daughter and husband asked me if I would make it again.