Delicious! If you are using 1/2 cup olive oil you don't need to add water just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe!
Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway cutting it back by a half worked just fine. Thanks for a good recipe.
I made this for a crowd and everyone LOVED it! There was not one speck of leftovers and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe it will remain a staple in my kitchen!
Simple healthy and delicious! I usually don't go for mint but it really works here. The capers are also key.
I really liked this but bf didn't--not a surprise since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe!
Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.
Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.
I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my windowsill) so used a lesser amount of dried other herbs. Accidentally forgot the garlic and parsley but dried parsley doesn't have a lot of flavor anyway. I only used 1 Tbsp capers and used 2 cups of canned tomato sauce instead of the fresh tomatoes to make it quicker. Definitely a keeper!
Served it for my husband and a friend tonight and went over very well!
I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me.
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