Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
45 Mins
Total Time
45 Mins
Makes 4 to 6 servings

Ratatouille requires a good amount of chopping, but it's definitely worthy it for this veggie-packed side dish.

How to Make It

Step 1

Cut first 5 ingredients into 1-inch pieces.

Step 2

Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.

Ratings & Reviews

Ratatouille review

September 16, 2015
Best surprise of all, my vegetable hating grandchildren enjoyed it and changed their minds over what is an icky vegetable.  I love the stew consistency and also add a chopped up ring bologna when the kids are planning on visiting.

nancynutri's Review

April 22, 2012
Great sidedish. I served it with rice. The ingredients can be flexible. I didn't have yellow pepper so used only the red and green. It was a hit with everyone, even those who weren't so fond of vegetables. I'm making it again today!