This worked great roasted! The veggies don't mush up, and the flavors combine together beautifully. Mix everything in a casserole dish (except the cheese), cover and bake at 350 degrees for 1 hour. I used balsamic instead of red wine vinegar to add the tiniest bit of sweetness. Instead of the feta, I topped with about 1 c. mozzarella and 1/4 c. parmesan cheese and baked for another 10 min. Delicious!
Pretty good. A little quicker than my other ratatouille recipe. The feta adds a nice extra flavor.
I found this on foodnetwork.com about a year and a half ago. Since then they have removed it from their website. I was happy to find it again. It is easy to make, healthy, and tastes great! I make this recipe all the time. Definitely a keeper!
Wonderful "Rat" recipe. Perfect for end of summer with all those veggies coming out of the garden. Kudos!
Very good and healthy vegetable dish! We used only half of a large eggplant, and added sliced mushrooms and sliced squash. The feta cheese topped it off perfectly! Thanks for the recipe!
This dish worked very well for us SQ. While we still sprinkle diet indulgences here & there, we are trying to find things more low-cal & low-fat that do not sacrifice flavor. The feta cheese here makes this ratatouille version special & I made it even moreso (for us at least) by adding 1/2 lb grd lamb to turn it into a satisfying 1-dish meal. DH esp enjoyed this! Putting his raves aside, can you guess how I knew that w/o them? He did not even notice there were NO POTATOES on the table! :-) Thx for posting this keeper for us.