6 Reviews

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!

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boomerthepug June 06, 2010

Pretty good. A little quicker than my other ratatouille recipe. The feta adds a nice extra flavor.

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Lt. Amy February 24, 2010

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!

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my-first-word-was-EAT February 23, 2010

Wonderful "Rat" recipe. Perfect for end of summer with all those veggies coming out of the garden. Kudos!

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NannyMarvel September 07, 2009

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!

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juliereyn11 May 27, 2008

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.

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twissis February 06, 2007
Baked Ratatouille