A French vegetable stew that is full of vegetables.  This cozy meal is packed with flavor.

This easy ratatouille recipe can be eaten warm, at room temperature or even cold. It is substantial enough to stand on its own as a stew or it can be served alongside roast chicken as a side dish.

– 1 lb. eggplant – 1 lb. zucchini – 1 bell pepper – 1 large onion – 4 cloves garlic – 3/4 lb. tomatoes – 1/3 c. olive oil – 2 tbsp. salt – 1/2 tsp. black pepper – a few sprigs fresh thyme – 2 bay leaves – 2 tbsp. parsley – 1 tbsp. basil

Preheat oven to 375°F. Toss eggplant with 2 tablespoons olive oil, a pinch of salt and pepper. Place eggplant on sheet pan and roast in oven for 20 minutes.

Add onions and peppers to Dutch oven and sauté for 10 minutes until softened, but not browned. We are "sweating" the vegetables.

Add garlic, thyme & bay leaves, season with salt and pepper. Add tomatoes and cook over medium-low heat for 10 - 15 minutes until tomatoes have released their juices

Remove eggplant, zucchini and summer squash from the oven and add to the pot. Stir to combine. Let simmer for a few minutes, then remove from heat and stir in parsley and basil.

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