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A vibrant Late Summer Ratatouille dish in a ceramic bowl

Proven way to grow a 5-star Late Summer Ratatouille

This recipe guides you through cultivating the perfect ingredients and then assembling them into a delicious late summer ratatouille.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplant
  • 2 medium zucchini
  • 2 large bell peppers (red, yellow, or orange)
  • 4 medium tomatoes
  • 1 large onion
  • 4 garlic cloves
Sauce
  • 1 28-ounce can canned crushed tomatoes
  • 0.25 cup fresh basil chopped
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Oven
  • Baking Dish (9x13 inch)
  • Large Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a 9x13 inch baking dish.
  2. Dice the eggplant, zucchini, bell peppers, tomatoes, and onion into 1-inch pieces; mince the garlic.
Cooking
  1. In a large bowl, toss all the diced vegetables and minced garlic with olive oil, salt, and pepper.
  2. Add the crushed tomatoes, fresh basil, and fresh thyme to the bowl, mixing everything thoroughly.
  3. Transfer the mixture to the prepared baking dish and spread it evenly.
  4. Bake for 45-60 minutes, or until the vegetables are tender and the sauce has thickened.
Serve
  1. Serve the ratatouille hot, either as a side dish or a main course with crusty bread or rice.

Notes

For extra flavor, roast the vegetables separately before combining with the sauce. You can also add a sprinkle of Parmesan cheese before serving.