Ratatouille is a delicious french country vegetarian dish made from summer vegetables.  Because of of the comfort and warmth of this dish, it makes a lovely winter dish as well. It can be served on it’s own or as a delicious side dish.






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By Liz Serves: 8
Prep Time: 15 minutes Cooking Time: 90 minutes

I've taken a traditional ratatouille and added potatoes. Ratatouille can be sliced and diced in a variety of ways, but making it with the vegetables in thinly sliced rounds makes it as appealing to the eye as it is to your mouth.


  • 2 Russet Potatoes
  • 2 Eggplants
  • 2 Zucchinis
  • 2 Yellow Squashes
  • 3 small Tomatoes (you can also use plum tomatoes)
  • 2 tablespoons Olive Oil
  • 1 sweet Onion, diced
  • 6 cloves Garlic, finely diced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1 can (28 oz) of San Marzano crushed tomatoes
  • 1 cup of dry White Wine (like Sauvignon Blanc)
  • 10 leaves fresh Basil julienned (fancy for sliced into long strips)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Thyme Leaves (fresh)
  • 3 tablespoons Olive Oil
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper



Slice the eggplant, zucchini, squash, potato and tomatoes into thin rounds and then line them up on a sheet pan in rows


Preheat your oven to 400 degrees


Now you are ready to make the tomato sauce, with the burner on Medium High, start by pouring the 2 tablespoons of olive oil into a dutch oven type saucepan (you need a big one for this because you want a lot of surface area to lay down the vegetables)


Add the onion, garlic, and bell peppers and saute them until fully soft (about 8-10 minutes)


Pour in the can of crushed tomatoes, the white wine and add the basil and stir all together, let that simmer for about 5 minutes


Take the saucepan off the heat


Now take your sliced vegetables and place them on top of the sauce, in a circle following the edge of the saucepan. Alternate eggplant, zucchini, squash, potato, tomato and then again and again. One you complete that circle, start a new smaller circle in the middle, and on and on until you have covered all of the sauce with the vegetables


Season the vegetables by drizzling the herb dressing over the top, evenly distributing it across all of the vegetables


Cover the saucepan with the lid or some aluminum foil and bake for 45 minutes


Uncover, then bake for another 15 minutes


Serve family style out of the pan or serve vegetables on each plate, keeping them in the same pattern from the pan by scooping one serving up all together



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