Summer Ratatouille

Skilled filled with ratatouille and a wooden spoon.

This Summer Ratatouille is loaded with fresh veggies and warm summer flavors. Delicious on its own or served over pasta. 



1 large onion, roughly chopped

6 cloves garlic, minced

3 medium zucchini 

3 yellow squash

1 red bell pepper

1 orange bell pepper

1 tsp salt

1/2 tsp black pepper

1 tbsp Italian seasoning

2 15oz cans diced tomatoes

1 15oz can tomato sauce

2 bay leaves

1/4 c fresh basil, chopped


1. In a large skillet, heat 1-2 tbsp vegetable broth over medium-high heat. Add onion to the pan and sauté until soft, about 5 minutes. Add in garlic and continue to sauté for another 5 minutes. While onion and garlic are cooking, chop zucchini, yellow squash, and bell peppers into 1/2 in pieces. Add vegetables to the pan along with salt, pepper, and Italian seasoning. Sauté for another 10 minutes.

2. Once the vegetables have softened slightly, stir diced tomatoes and tomato sauce into the pan. Add in the bay leaves. Turn stove heat down to medium-low and cover the pan. Allow ratatouille to simmer for 15-20 minutes or until vegetables have reached desired firmness. Remove from heat and stir in fresh basil.

3. Allow ratatouille to cool uncovered for about 10 minutes before serving. Ratatouille can be eaten as is or over the top of rice or pasta. It can keep in a covered container in the refrigerator for 3-5 days or be frozen for up to a month. 



Keywords: Ratatouille, Vegetables