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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

10/30/2013
Anonymous
a staple for me

So in order to speed up steps 1-4, I used my mandoline and julienned the vegetables. I then sauteed them in a large pan (requires a bit more oil). I dumped it all in and baked according to the recipe. I find I add whatever I have for summer vegetables, and don't always use eggplant. I also buy a 28 oz can of diced tomatoes to dump over the veggies to reduce prep time.

filling, can be used as a side dish or main course
Comments
07/25/2013
Anonymous
Flipping love this!

I love making this dish with guests, not too heavy on the cheese and perfect over whole grain pasta for the kids and crusty toasted whole grain bread. Even forgot the cheese one time and no difference, the flavorsChopping are in the veggies!

Healthy and full of taste ad flavors
Comments
07/25/2013
Anonymous
Flipping love this!

I love making this dish with guests, not too heavy on the cheese and perfect over whole grain pasta for the kids and crusty toasted whole grain bread. Even forgot the cheese one time and no difference, the flavorsChopping are in the veggies!

Healthy and full of taste ad flavors
Comments (1)

4 comments

Anonymous wrote 50 weeks 3 days ago

Yes I forgot I double it

Yes I forgot I double it

06/17/2013

This was fantastic. The roasted veggies didn't go quite as far as I'd hoped, so next time I would use more than the recipe calls for. The flavor was excellent and, if you roast the veggies ahead of time, it would make for a quick, delicious dinner. I added a couple of Field Roast vegetarian "chicken" and apple sausages I had in the fridge, and that definitely added to the flavor!

Comments
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
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