Advertisement

Roasted Ratatouille with Eggs & Cheese

Fall 2002

Your rating: None Average: 4.3 (34 votes)

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.



READER'S COMMENT:
"All of the flavors from the vegetables are intensified by the roasting process. I would not change a thing. This was fantastic and a perfect fall meal. "
Roasted Ratatouille with Eggs & Cheese

13 Reviews for Roasted Ratatouille with Eggs & Cheese

10/31/2011
Anonymous
One of my favorites

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.

Everything
Comments
06/09/2011
Delicious and versatile!

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.

Comments
04/08/2011
Delish!

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.

Comments
01/03/2011
A Keeper

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.

Comments
11/15/2010

All of the flavors from the vegetables are intensified by the roasting process. I would not change a thing. This was fantastic and a perfect fall meal.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner