You don’t have to spend a crazy amount of time chopping and arranging your vegetables perfectly to make ratatouille. This recipe gets you the same great taste with fresh ingredients while taking you a fraction of the prep time!

Makes about 6 servings


  • 2-4 Tbsp. Olive Oil

  • 1 medium Onion*, diced

  • 6 cloves Garlic*, minced

  • 1 lb. Eggplant*, diced (roughly 1 large)

  • 3 medium Zucchini*, halved & sliced

  • 1 large Bell Pepper*, diced

  • 2 lbs. Tomato*, diced

  • 2 sprigs Fresh Thyme*

  • 1 tsp. Fresh Rosemary*, finely chopped

  • 1 Bay Leaf

  • Salt & Pepper to taste

  • 3 Tbsp. Fresh Basil*, roughly chopped

*available from local producers at Countryside Farmers’ Market at Howe Meadow



  1. In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat. Add onions. Cook until translucent (about 5 minutes). Add bell pepper, cook for another 4 minutes.
  2. Add garlic, tomatoes, zucchini, eggplant, and fresh thyme springs. Stir in black pepper, bay leaf, and rosemary. Season with salt.
  3. Raise heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn heat down, cover and cook over low heat for about 20 minutes to allow flavors to deepen and vegetables to soften.
  4. Remove ratatouille from heat. Add a generous drizzle of olive oil, top with basil, and enjoy!

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