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Summer Vegetable Ratatouille

Summer Vegetable Ratatouille

Rani

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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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Reviews

Susan
231

Susan

5/26/2006

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.

RACH8
171

RACH8

10/12/2004

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!

RRAMIREZ4444
115

RRAMIREZ4444

6/17/2007

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

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