Rustic Ratatouille

Delicious and simple - It's one of my favorite vegetarian recipes.

• shrushanti

• Eagan, MN

• 4/29/2021

This was delicious. Very simple and there are so many ways to serve this, with crusty bread and a poached egg on top or over pasta, as a side dish to any grilled meat or fish. The possibilities are endless.

• Annegioiosa

• Pacific Northwest

• 9/21/2019

It makes a lot more food than indicated. Balsamic glaze boosts the flavor. Add cheese if you want it to be a meal in itself.

• mortimerstreet

• Boston, MA

• 8/19/2019

all good!

• jansan1

• Orange County, CA.

• 7/8/2019

422 calories per serving could not be correct. ! Must be for the whole recipe ? Otherwise. Looks terrific

• hilarywalker2000

• Ontario

• 8/3/2018

Delicious and simple.

• Anonymous

• Buffalo, NY

• 9/22/2016

I left out the chickpeas,and served it with grilled swordfish. Easy and delicious.

• weira

• New Haven, CT

• 9/5/2016

This has become one of my go-tos for healthy comfort food. I've tried a few ratatouille recipes from this site, and this is by far my favorite. The flavors blend beautifully, especially when you use the fresh spices instead of dried.

• nrgoodling

• Indiana

• 1/2/2016

This recipe is similar to the one I use & love from Cook's Illustrated. I bake the veggie mix at 375 deg. for 40-45 mins., stirring everything about halfway through the cooking time. This uses much less oil than the traditional recipe. Chickpeas is an interesting addition, & I plan to try it next time.

• drmikes

• Palos Verdes, CA

• 9/2/2015

First to Under the Teacup, the recipe does say, "Spread veggies in pan in a single layer". And yes there are too many vegies to spread in a single layer on a cookie sheet. I should have used two. I live in Santa Fe, NM, elevation 7,000. It took a lot longer to roast the vegetables. Next time I will crank the heat to 500. I also would have preferred additional garlic and herbs. I did not think that the recipe was that much work, but I'm a cook from scratch person, so maybe I'm used to all the cutting and chopping. This is the healthiest recipe I have come across in a while.

• Holl_doll

• Santa Fe, NM

• 5/23/2015

This recipe had some major issues, and the next time I make ratatouille I'm going to seek out a different one just so it's less of a headache. But if I were to make this one again this is what I would do: reduce the oven temperature to 425 and only leave the first batch of vegetables in for 15 minutes before adding the chickpeas, so the veggies retain some of their body and don't get charred. I would also add more herbs and garlic, reduce or entirely omit the vinegar at the end, and not bother with using multiple pans or trying to make sure the veggies are all in a single layer (this was something other users suggested was necessary, not something listed in the recipe itself.)

• undertheteacup

• Santa Clara, CA

• 2/12/2015

One of my go-to recipes, super versatile depending on the season. I usually throw some fennel in the mix. I also used two pans so that the veggies roasted more evenly. It makes a ton of ratatouille, but it freezes well.

• KSHunter

• Atlanta, GA

• 1/5/2015

4 forks is how I rate this because I add a tablespoon of chipotle. Oh yeah. Also, you can substitute many of the vegetables. This is an Autumn and winter necessity.

• cgroulx

• Toronto, ON

• 8/11/2014

Mmmm this is good. Super easy and simple! I only had two tomatoes that I plopped on top and roasted with everything else...also put whole cloves of garlic in so they would get all roasty...anyway looking forward to my healthy lunches :)

• AniaSweets

• Montreal

• 12/3/2013

I had high hopes for this recipe and it turned out better than I expected! We modified the recipe leaving out the zucchini and eggplant, but added beets and turnips. I would recommend this recipe to anyone looking for a vegetarian main course.

• mmayapapaya

• Los Angeles, CA

• 3/5/2013