Very Veggie Recipes: Ratatouille

April 22, 2020
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Learn about the Very Veggie Movement

Hailing from Provence in the south of France, ratatouille is a classic end-of-summer stew that’s fun to make. It’s packed with fresh produce like tomatoes, eggplant, and a variety of squashes. It’s rich with olive oil, too, as well as garlic and herbs.


1 Onion
1 Green Pepper
1 Red Pepper
2 Summer Squash
2 Yellow Squash
2 Zucchini
2 Eggplants
4 Tomatoes
3 Garlic heads
Tomato Sauce 13oz.
Olive oil
Black Pepper


  1. Make the sauce – heat the olive oil in a pan over medium-high heat. Sauté the onion, red pepper, and green pepper until soft, season with salt and pepper,
  2. Add 13oz of tomato sauce and stir until the ingredients are fully incorporated. Boil for 20 min. low heat.
  3. Prep all your vegetables. Sliced eggplants, zucchinis, tomatoes, and the squashes. Sliced to about an 1/8-inch.
  4. In a baking tray, pour the sauce all over and lay the sliced vegetables on top of the sauce – arrange the sliced veggies in an alternating pattern,  from the outer edge to the middle of the pan, packing them in tightly.
  5. Prepare the herb seasoning, whisking together the ingredients: Olive oil, dill and the garlic heads. Pour over the ratatouille.
  6. Heat your oven to 430 degrees and bake it for 40 minutes.

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