Roasted Ratatouille with Eggs & Cheese

Made this for brunch and it was a hit! I used diced tomatoes to reduce the chopping process and I also added bacon. So good! I also served it with some ice cold Sangria. Super easy summery brunch.

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!

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.

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.

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.

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.

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.

I was surprised at how much I liked this dish. My Mom and our dinner guest really liked it too. I followed the recipe to a T and wouldn't change a thing. Although I wouldn't serve it with "lots" of crusty bread as is recommended -- a slice of bread is part of the dish. We had mixed green salad, black olives and cinnamon apples on the side.

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