The Smitten Kitchen Cookbook
Tags: vegan
Recipe Reviews
kfranzetta from San Francisco, CA
This is a very lovely and relatively easy baked ratatouille recipe. The flavors came together really well. It even held up on its own, without bread. I topped my serving with some crumbled goat cheese. I will make this again.
Zosia from Toronto, ON
This is a delicious, albeit labour intensive, version of roasted ratatouille which made an excellent vegan sandwich filling.
I used my mandoline set at 1/8” thickness to slice the vegetables….this part took very little time. Arranging the vegetables on top of the tomato-onion base was a different story. I took a shortcut and arranged them in concentric circles, each circle containing a different vegetable, and made 2 layers to use them all up, changing the order of the vegetables arranged on the top layer. The recipe called for long, thin vegetables; cutting a regular eggplant and pepper in half lengthwise before slicing worked fine. I increased the garlic to 3 cloves and added salt and pepper to the vegetables (which they needed).
I’m sure the same flavour could be achieved by dicing the ingredients and mixing them before roasting, but that would make a very messy sandwich filling. With this method, the ratatouille was compact and easy to serve, and every bite of the sandwich had a little bit of each ingredient. I used this multigrain bread.
(edited 5th January 2013) (0) comment (0) useful
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