Fancy Ratatouille

  • 60 mins
  • 15 ingredients
  • Cook 60 min
  • Skill Level


  • Yellow Squash, thinly sliced 2 medium
  • Zucchini, thinly sliced 2 medium
  • Eggplant, peeled and thinly sliced (peeling is optional) 2 medium
  • Garlic, chopped 4 cloves+1 tsp.
  • Roma Tomatoes, blanched to remove skin and thinly sliced 6 medium
  • Onion, peeled and chopped 1 medium
  • Fresh Basil, thinly sliced 2 Tbsp. + 2 Tbsp.
  • Yellow Bell Pepper, seeds removed and chopped 1 medium
  • Red Bell Pepper, seeds removed and chopped 1 medium
  • Green Bell Pepper, seeds removed and chopped 1 medium
  • Fresh Parsley, chopped 2 Tbsp.
  • Crushed Tomatoes 1-28 oz. can
  • Salt and Pepper To taste
  • Fresh Thyme, chopped 2 tsp.
  • Olive Oil 2 Tbsp. + 4 Tbsp.


  1. Preheat oven to 375 degrees.
  2. Bring a deep pot of water to a boil.  Cut an “x” at the top of each tomato (slicing through the skin only) plunge the tomatoes in the boiling water for between 30 seconds and a minute or so until the skin starts puling away from the flesh (watch them closely as each tomato may need a different amount of time-do not over cook).  Remove tomatoes and place in a bowl of ice water, immediately.  Once cool, remove skin from each tomato, then slice each tomato into circles.  Place circles on a baking sheet in a neat row
  3. Peel the eggplant if you want, then slice into thin circles and place on same baking sheet in a neat row.  Continue same steps with zucchini and yellow squash.
  4. Heat a cast iron pan with 2 Tbsp. olive oil.  Add chopped onions and chopped peppers, and salt and pepper, saute until onions are translucent.  Peel, crush and chop 4 garlic cloves.  Add garlic to pan and saute for 1 more minute.  Add crushed tomatoes, basil and more salt and pepper. As an option, you can add a tsp. of sugar to the sauce at this point to tame the acidity of the tomatoes.  Simmer for a few minutes until slightly thickened.
  5. Place eggplant, squash, zucchini and Roma tomatoes in the same pan, over the sauce, alternating each vegetable, in a circular pattern. Salt and pepper the vegetables.
  6. In a bowl combine 2 Tbsp. sliced basil, 2 Tbsp chopped parsley, 1 tsp. chopped garlic and 2 tsp. chopped Thyme and 4 Tbsp. Olive Oil.  Spoon mixture over vegetables.
  7. Cover pan with foil and bake for 40 minutes.  Remove foil and bake for another 20 minutes until vegetables are tender, but not mushy.
  8. Serve as a side dish along side of baked chicken or pork, or as a main course with garlic bread.



Order of Veggies


Herb Mixure

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