Summer Vegetable Ratatouille

Summer Vegetable Ratatouille


"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."


servings 191 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
  3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
  4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  6. Remove the bay leaf and adjust seasoning.
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  1. 150 Ratings


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. ...

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...

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-ye...

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.

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 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...

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.

Really good Rani! After sauteeing the vegies in my cast iron skillet I added some tomato paste and chicken broth and popped it into the oven. Delicious!