Yield: Yields 4 to 5 cups.
Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have an ample side dish for four.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Honesty I was expecting more given the rave reviews! I liked the brightness and acidity, but I thought it was rather labor intensive for the results
This is an exceptional recipe. I've made it for years.
Delicious. I did use less oil and added as needed. About a third cup.
Fabulous! I've made ratatouille many ways over the years, and this is the best. Allow some time, this isn't a week-night dish. I roasted the vegs one day, and finished it the next, but got distracted and forgot to add any herbs. It was still great!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?