3 Reviews of Vegetable Ratatouille With Pasta

From: echo echo

On Mar 9, 2007

What a wonderful way to serve pasta. Roasted eggplant, peppers and zucchini make up the bulk of the sauce and I always love what roasting does to vegetable flavors. The herbs as listed are well nigh perfect. A dish to be savored and a recipe to be saved!

From: Geema

On Aug 10, 2006

This is now our most favorite pasta recipe! The vegetables get so caramelized, sweet and soft that they literally melt in your mouth. I made one slight but significant change to this great recipe. Instead of cooking up the tomatoes into a separate sauce, I tossed 2 cups of grape tomatoes in with the zucchini and peppers. They caramelized too and provided just the right touch of dark tomatoey flavor I wanted. After I topped my pasta with the ratatouille, I sprinkled more basil on top along with some finely minced garlic and of course the parmesan cheese shreds. We absolutely loved this non-traditional rendition of ratatouille and it will be the one recipe we make from now on. Kitten you are amazing!

From: Meg Sweetland Baker

On Feb 16, 2007