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Roasted Ratatouille with Eggs & Cheese

Fall 2002

Your rating: None Average: 4.3 (27 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 Recipe

12 Reviews for Roasted Ratatouille with Eggs & Cheese

10/14/2009
Anonymous

Loved this! I made this for my parents who really eat vegetarian dishes and they were completely sold!

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09/28/2009
Anonymous

This is amazing! Super easy to make and incredibly good. My whole family of picky eaters liked it.

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