Comments on: Ratatouille

By: Mark M

Mark M — Tue, 22 Oct 2024 20:40:00 +0000

After losing 44 pounds so that I could look better at my son’s wedding, I’ve now got the mindset that I can eat healthy and get full without eating all the junk food that I used to eat. Our new in-laws served up ratatouille with baked salmon, and I liked it so much that when we returned home I made your version and well, as I write this review my wife is now eating her third helping. I hope she leaves me some so that when I get hungry tonight, as I often do, that I can reheat some up and enjoy rather than reaching for the normal snack ice cream. Followed the recipe as closely as I could, adding about 5 extra minutes to really brown the vegetables. Love it. Will make again and again. Thank you for sharing.

By: laurel jones

laurel jones — Sun, 13 Oct 2024 01:52:45 +0000

this is the best ratatouille i have ever eaten. A bit more work but well worth it. Even converted my neighbour who hates eggplant.

By: David Grebow

David Grebow — Wed, 09 Oct 2024 03:06:34 +0000

I loved the French ratatouille recipe. I followed it, only adding some tomato paste to thicken and boost the tomato flavor. Roasting the vegetables made a fabulous difference in the finished flavor. I served it on a fresh baguette with a drizzle of EVOO, freshly chopped garlic, and freshly chopped parsley. I made enough for the next day, and it was even better cold on the remaining crusty bread. Great recipe; just find a loving partner-sous chef who loves to cut and chop vegetables,

By: David

David — Sun, 29 Sep 2024 23:52:50 +0000

This is a fantastic recipe, I will never make ratatouille the throw it in a pot method again.
Delicious!

By: Kate

Kate — Fri, 27 Sep 2024 09:50:56 +0000

In reply to Dawna. You're welcome, Dawna!

By: Amy

Amy — Fri, 27 Sep 2024 04:16:04 +0000

In reply to Marie Josee Roy. I’ve frozen this dish a bunch of times and it’s always fabulous. It’s a little on the watery side when it’s defrosted but that’s perfect to have with some crusty bread

By: Dawna

Dawna — Fri, 27 Sep 2024 02:38:26 +0000

I had a friend give me some eggplant, so I made your Ratatouille recipe and it was amazing!!! The only thing that I did different was roast my veggies without oil & used water to sauté the onions & garlic. Thank you so much for posting!

By: Terri Reed

Terri Reed — Tue, 24 Sep 2024 22:56:43 +0000

I made it today and it was delicious. I had never had it before and was just hoping I could eat the vegetables, didn’t expect to fall in love. Our garden has eggplants, zucchini, yellow crookneck and lots of tomatoes, so it was a given. I will most likely make more to freeze

By: Kate

Kate — Tue, 24 Sep 2024 10:39:58 +0000

In reply to Natalie Morrison. This is best as written. I haven't tried it with canned. If you do, let me know what you think!

By: Jen

Jen — Mon, 23 Sep 2024 20:11:31 +0000

Yum! This was so delicious! I have a childcare, and often my kids push any zucchini or eggplant or peppers (even bell) off to the side of their plate. They cleaned their plates and asked for more! They liked it with noodles, but I preferred the rich flavor just by itself. Tracy’s idea to serve it over roasted cauliflower sounds scrumptious! I might make that an option for everyone but really for my own benefit the next time I make this meal!