Summer vegetable ratatouille

    1 hour 20 min

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

    173 people made this

    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 in English (111)


    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


    Used different ingredients. you can make this a healthy meal in itself!! Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas hob and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice!  -  24 Jul 2008