Ratatouille with Fresh Fall Veggies

Ratatouille with Fresh Fall Veggies



  • 1 green and 1 yellow summer squash
  • 1 large Japanese eggplant or small standard eggplant
  • 1 bell pepper
  • 1 small onion
  • 3 teaspoons Fresh thyme, divided
  • 3 garlic cloves, minced
  • 1 1/2 cups tomato sauce
  • ½ -1 cup shredded parmesan cheese ( depending on how cheesy you like it)
  • Olive oil



  1. Preheat the oven to 375 degrees
  2. Very thinly slice all of the vegetables.
  3. In a round baking dish, add 1 cup of tomato sauce and a small amount of olive oil to cover the bottom. Top with the garlic, 2 teaspoons of thyme and the onion.
  4. Working around the dish, layer the summer squash, eggplant and bell pepper. You can do one or two layers of the vegetables.
  5. Top with the remaining teaspoon of thyme and the remaining ½ cup of sauce.
  6. Bake for 30 minutes.
  7. Top the ratatouille with the parmesan cheese and bake for an additional 15-20 minutes.
  8. Serve with pasta, rice or your favorite grain.
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