Summer vegetable ratatouille

Summer vegetable ratatouille


161 people made this

About this recipe: This is a versatile recipe that can top jacket potatoes, fill crêpes, or simply be eaten on its own with good crusty bread.


Serves: 8 

  • 125ml (4 fl oz) olive oil
  • 2 onions, sliced into thin rings
  • 3 cloves garlic, minced
  • 1 medium aubergine, diced
  • 2 courgettes, cubed
  • 2 medium yellow squash, diced
  • 2 green peppers, seeded and diced
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 4 plum tomatoes, chopped
  • good handful chopped fresh parsley

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Heat 1 1/2 tablespoons of the olive oil in a large pot over medium low heat. Add the onions and garlic and cook until soft.
  2. In a large frying pan, heat 1 1/2 tablespoons of olive oil and sauté the cubes of courgette in batches until slightly browned on all sides. Remove and place in the pot with the onions and garlic.
  3. Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the frying pan each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as before.
  4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  5. Add the chopped tomatoes and parsley to the pot, and cook another 10 to 15 minutes. Stir occasionally.
  6. Remove the bay leaf and thyme sprigs and adjust seasoning before serving.

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Reviews (6)


Something else. My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no aubergine (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red peppers for colour -Like others, I just sauteed all the veggies together -I used organic tinned tomatoes instead of adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of chickpeas near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely one to make frequently, and possibly once a week while the summer veggies are abundant and cheap - 24 Jul 2008


Made it healthier. When I saw this recipe, I about jumped for joy at how many vegetables it had. Just to make it even less fattening, I "healthy sauteed" everything except the onion and garlic, meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies, but cutting and sauteeing everything took quite a while. - 24 Jul 2008


Took shortcuts. this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for awhile. they turned out perfect. top this with a little parmesean cheese and it is delicious. - 24 Jul 2008

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