Garden Harvest Ratatouille

Name: Garden Harvest Ratatouille
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 large eggplant (about 1 lb); 2 medium zucchini (about 1 lb); 2 medium yellow squash (about 1 lb); 2 bell peppers (one red, one yellow); 1 large onion; 4 cloves garlic; 3 large tomatoes; 1/4 cup olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1/4 cup fresh basil leaves, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

Be the First to Review!

This Garden Harvest Ratatouille is a celebration of fresh vegetables. It's a vibrant, hearty dish that's perfect for showcasing the best of your garden or local farmer's market. With layers of colorful veggies and fragrant herbs, it's as delightful to look at as it is to eat.

Save Print Jump to Recipe

Ingredients for Garden Harvest Ratatouille

Eggplant provides a hearty base with its creamy texture when cooked, absorbing flavors beautifully. Zucchini and yellow squash add a mild sweetness and tender bite. Bell peppers (red and yellow) bring a pop of color and a touch of sweetness. Onion and garlic lend their savory depth, transforming as they sauté. Tomatoes add juiciness and a tangy contrast. Olive oil helps carry the flavors and ensures everything cooks evenly. Salt, black pepper, thyme, and oregano are the seasonings that tie everything together. Finally, a sprinkle of fresh basil adds a fragrant finish.

Tips & Tricks

If your eggplant is particularly large, you might want to salt the slices and let them sit for 20 minutes to draw out bitterness, then rinse and pat dry.
Use a mandoline slicer for quick and uniform vegetable slices.
Make this dish a day ahead; the flavors meld beautifully overnight.

Serving Suggestions

This ratatouille pairs wonderfully with a crusty baguette or a side of quinoa for a complete meal. It's also a great side for grilled chicken or fish. For a heartier option, serve it over a bed of creamy polenta.

Frequently Asked Questions

Can I use other vegetables?: Absolutely! Feel free to add mushrooms or use different types of squash depending on what's in season.
How do I store leftovers?: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.
Can I freeze this dish?: Yes, ratatouille freezes well. Allow it to cool completely, then freeze in a sealed container for up to 3 months.

Garden Harvest Ratatouille Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This way, it's ready to go when you are. Slice the eggplant, zucchini, yellow squash, and tomatoes into 1/4-inch thick rounds. Keep the slices uniform for even cooking. Next, dice the onion and mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté them until the onions are translucent. This usually takes about 5 minutes. Then, toss in the bell peppers and cook until they're softened, roughly 5 more minutes.

Now, in a large baking dish, start layering your eggplant, zucchini, yellow squash, and tomatoes. Alternate the slices and arrange them in a circular pattern around the dish. This creates a beautiful, mosaic-like presentation.

Spread the sautéed onions, garlic, and bell peppers over the layered vegetables. Sprinkle everything with salt, pepper, thyme, and oregano to enhance the natural flavors of the veggies. Cover the dish with aluminum foil and bake in your preheated oven for 45 minutes.

After 45 minutes, remove the foil and let it bake for an additional 15 minutes. This helps the tops of the veggies get that nice, slightly browned finish. Once done, garnish with a sprinkle of fresh basil before serving.

Why You'll Love This Recipe

Uses a variety of fresh, seasonal vegetables.
Rich in flavor with a satisfying texture.
Perfect for a vegetarian main course or a colorful side dish.
Easy to make ahead and tastes even better the next day.

Ingredients

1 large eggplant (about 1 lb)

2 medium zucchini (about 1 lb)

2 medium yellow squash (about 1 lb)

2 bell peppers (one red, one yellow)

1 large onion

4 cloves garlic

3 large tomatoes

1/4 cup olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

1/4 cup fresh basil leaves, chopped

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. Slice the eggplant, zucchini, yellow squash, and tomatoes into 1/4-inch thick rounds.

3. Dice the onion and mince the garlic cloves.

4. In a large skillet, heat olive oil over medium heat and add onions and garlic, sauté until the onions are translucent.

5. Add the sliced bell peppers to the skillet and cook until softened.

6. In a large baking dish, layer the eggplant, zucchini, yellow squash, and tomatoes, alternating the slices and arranging them around the dish.

7. Spread the sautéed onions, garlic, and bell peppers over the layered vegetables.

8. Sprinkle salt, pepper, thyme, and oregano evenly over the top.

9. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

10. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly browned.

11. Garnish with fresh basil before serving.

Save Print

Ratings and Comments

Thank you for your rating!