The BEST Ratatouille Recipe

Fragrant with fresh herbs and garlic, this delicious vegetable stew is a hearty meal of eggplant, zucchini, onions, peppers and juicy tomatoes.

This ratatouille recipe uses the best of summers produce to make a delicious, good-for-you meal in under an hour.

Eggplant Zucchini and yellow summer squash  Tomatoes  Bell pepper Onion and garlic  Olive oil  Herbs  Salt and pepper


Toss diced eggplant with olive oil & a pinch of salt and pepper, then spread out on parchment-lined baking sheet.

Spread out in a single layer, then roast in a hot oven for 20 minutes, or until eggplant starts to soften.

Repeat with the zucchini and summer squash, if using. (Toss vegetables with a little olive oil, salt & pepper.) Roast these vegetables for 15 minutes.

Add the peppers and onion to a heavy-bottomed pot, like a Dutch oven, and sauté for 10 minutes until softened, but not browned.

Peppers and onion should be very soft, but not yet beginning to take on color. Next add garlic, herbs and tomatoes. Cook for a few minutes to allow tomatoes to release their liquid.

Remove eggplant, zucchini and summer squash from the oven and add to the pot. Stir to combine. Taste and adjust seasoning.

Let simmer for a few minutes allowing flavors to combine, remove from heat and stir in fresh herbs. If your tomatoes don't have enough liquid, add a cup of crushed tomatoes to the stew.

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