Go Back
A vibrant late summer ratatouille, beautifully layered and showcasing fresh vegetables.

Proven way to grow a 5-star Late Summer Ratatouille

This recipe guides you through creating a delicious late summer ratatouille with fresh, seasonal vegetables. It's a perfect dish to enjoy the bounty of your garden.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 2 medium eggplant
  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 large bell peppers any color
  • 1 large onions
  • 4 garlic cloves
  • 6 medium tomatoes ripe
  • 1/4 cup fresh basil chopped
  • 2 tbsp fresh parsley chopped
Pantry
  • 1/4 cup olive oil
  • 2 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Cutting board
  • Chef's knife
  • Large oven-safe pot
  • Dutch oven
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and chop all vegetables into 1-inch pieces; mince the garlic.
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat, then sauté onions until softened, about 5 minutes.
  3. Add garlic and bell peppers, cooking for an additional 3-5 minutes until fragrant and slightly tender.
Cooking
  1. Stir in eggplant, zucchini, yellow squash, tomatoes, tomato paste, vegetable broth, oregano, salt, and pepper.
  2. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
  3. Bake for 45-60 minutes, or until the vegetables are tender, stirring halfway through. Remove the lid for the last 15 minutes if you prefer a thicker sauce.
  4. Stir in fresh basil and parsley just before serving, and adjust seasoning if needed.
Serving
  1. Serve the ratatouille warm as a side dish, or as a main course with crusty bread, rice, or pasta.

Notes

For extra flavor, roast the vegetables separately before combining them with the sauce. You can also add a pinch of red pepper flakes for a subtle kick.