One-Pan Ratatouille

This is a great vegetarian dish! My serving never made it over pasta, or anything else. I practically at it right out of the pot. Made this several times, but now I double the batch.

I made this tonight with only one small pepper rather than the 1lb of peppers that the recipe calls for. It was perfect, and very flavorful. I served it with creamy polenta and we both cleaned our plates. I will definitely made this again.

Fantastic! I used fire roasted + garlic canned tomatoes. My eggplant was bad before I was able to make this recipe, so I just added more zucchini. Served it with ciabatta broiled for ~3 minutes with garlic + olive oil. Delicious and great for a cold night!

Made this for dinner tonight and it was delicious, on top of it being quick, easy, inexpensive to make. I forgot to get basil so I added some dried thyme, oregano, and rosemary to it plus I put in fire roasted tomatoes w/garlic. My hubby loved it and told me to make this again. Will definitely be added in my dinner rotation.

so easy and so yummy! I served it over rigatoni as suggested. It proved to be a warm, hearty meal but very light at the same time. that's a rare combo.

This is a really delicious easy way to use all the veggies in the refrigerator. It's much simpler than most ratatouille recipes, but just as delicious.

Outstanding! Served it as a side dish with white chilli at our holiday party this past year. Veggies stayed nice and crunchy (al dente) even after the leftovers sat in the fridge for a few days.