Recipe by Rani
"My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use."
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onion, sliced into thin rings
medium eggplant, cubed
yellow squash, cubed
green bell peppers, seeded and cubed
yellow bell pepper, diced
chopped red bell pepper
roma (plum) tomatoes, chopped
chopped fresh parsley
salt and pepper to taste
this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. top this with a little parmesean cheese and it is delicious.
What I like in this recipe is the color and combination of so many vegetables, except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery.
If you need a kick of veggies, you can make this a healthy meal in itself!!
I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly coated with salt and drained in a collander for an hour before cooking), 1 red pepper and substituted 2 cans of drained tomatoes for the fresh. Also added 1 1/2 cups mushrooms too.
I also reduced the oil significantly, adding only a splash of oil (and a spray of nonstick cooking spray) each time sauteeing. Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine!
Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas range and the onions ended up burning, even on low heat!)
Serve with parmesan cheese on top to make it extra nice!
My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available:
-no eggplant (not a family fave)
-I added leeks, diced small red potatoes, orange-yellow-red bell peppers for color
-Like others, I just sauteed all the veggies together
-I used organic canned diced tomatoes instead of fresh..it adds a nice bit of liquid
-I used fresh basil since I had it on hand
-I added a can of garbanzo beans near the end of cooking for some extra substance
-I served it over brown rice
-Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies
It's definitely a keeper, and possibly once a week while the summer veggies are abundant and cheap
This was tasty. I lightened up on the oil ( used about 2T total) and augmented with vegetable stock. After it was all cooked, I added a little balsamic vinegar.. yum perfect.
When I saw this recipe, I about jumped for joy at how many vegetables it had. If you don't like eggplant, you won't like this dish, but luckily I do. :-) Just to make it even less fattening, I "healthy sauteed" everything except the onion and garlic, meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies, but cutting and sauteeing everything took quite a while.
So good; so easy. I like how the veggies are cooked separately then combined to finish - this way they don't all turn to mush. I added fresh oregano since I had some on hand. It was delicious.
I really enjoyed this. I added 1 cup of chicken broth and a small can of tomato paste as another reviewer suggested to make this more palatable for my vegetable-shy boyfriend and he liked it as well. Served it with bread but I might use pasta or rice for the leftovers since it's saucy with add-ins.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Vegetable Ratatouille
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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