Southern Italian Ratatouille

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Very tasty, however the prep took too long with too many pans. Could've been done much simpler. One pan and one casserole dish would suffice.

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So far, I have roasted the soaked (in H20 & salt, for 1/2 hr (unskinned eggplant (350 for however long it takes, about 30 min, for the eggplant to brown, don't want it to completely cook through, same as all other vegies.

The sliced portebello mushrooms have been sauteed in EVOO and butter, as well as the sliced onions (adding thyme; have decided to spread the thyme out among the mushrooms, squash, and tomatoes I've seasoned each vegi with ground pepper. The eggplant, squash, and mushrooms (as well as all further vegies have a light sprinkling of salt.

The peppers are sizzling in the pan. (No salt or pepper.

So far, all the vegies are draining on a roasting pan, one with grooves to provide a pool of juices. I plan to sprinkle these combined juices over the cheese.

Have to remember not to oversalt.

I'm going to post more, as I go along, but I wanted to say that I've been making ratatoullie for over 30 years, and have always wanted to make the ultimate. Both roasted and sauteed individually. I think this will be great for a make-ahead side dish.

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This took forever to prep especially with 2 little boys running into the kitchen every 5 mins. We were not impressed.

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I thought this was a 3 star recipe - the veggies were great and everything was easy to chop up, however, there was a lot of prep work necessary. That alone took me probably half an hour to 40 minutes. I understand the idea of cooking everything separately to maintain the integrity of the veggies, but that was also time consuming. I thought there were too many different kinds of flavor combinations in the dish, and not one cohesive flavor for the dish as a whole. Also, because you are cooking everything separately we used a lot more oil in the end than we are used to using, and thought the dish was a little oily for our taste. Could be that we made it wrong, but overall it was a lot of work, and wasn't overly impressive. It wasn't a bad dish, but for the effort & the end result we probably won't make it again.

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I will never do Ratatouille any other way. It turned out so well. Frying the veggies seperately made a big difference. They did not get mushy and browned so well. The only thing I did not add to mine was the spinach as I didnt have any. Adding the sauce at the end was perfect too. A great recipe for family and guests.

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This looks like a difficult and time consuming recipe, but it really isn't .. and it is delicious ... worth the effort ... great way to get lots of vegs without effort. Keep it up, Michael ... love your show!

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i added a little more garlic, doubled the zucchini and spinach and added herbes de provence. also at the end put in a small splash of red wine vinegar. served it with lemon/thyme couscous...awesome dish

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The steps are very easy and the end result is a delicious blend of fabulous vegetables! My whole family loves it!

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It's a lot of back and forth to cook this, but it is very worth the while. It was a hit at my last Christmas party, and I plan on doing it again this year. It also makes great leftover soup if all hasn't been eaten in the first few minutes.

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This recipe was a bit of work and time consuming, but worth it! I added some sliced bratwurst flavored with a little cayenne pepper and it was great! Definately a keeper.