Springtime Ratatouille

Ratatouille is one of my favorite meals to make in the spring.

It uses wonderfully fresh vegetables.

With all the colors of the rainbow on your plate, this dish looks healthy and tastes indulgent.

I try to make family meals that my toddler loves just as much as my husband and I. We all eat dinner together, so it’s great when I can make one meal to satisfy everyone. This ratatouille is so simple to put together, and when served with a side of quinoa or farro, it’s a delicious and complete meal.

Springtime Ratatouille
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Springtime Ratatouille
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Springtime Ratatouille
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Servings
Springtime Ratatouille
BigOven - Save recipe or add to grocery list Yum
Servings
Ingredients
  • 4 - 5 tablespoons olive oil extra virgin
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 yellow peppers chopped
  • 2 orange peppers chopped
  • 2 zucchini chopped
  • 1 eggplant chopped
  • 1 can tomatoes diced, 28-ounce, plus the juice
  • 4 tablespoons dried parsley
  • salt to taste
  • black pepper to taste
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions, and cook until translucent and soft, about 5 minutes. Add the garlic, and cook another minute.
  2. Add the peppers, zucchini, eggplant, tomatoes, and parsley to the pot, and stir well. Cook over a medium heat for about 30 minutes, until the vegetables start to soften and release their juices. Season with salt and pepper, and cook for another 20 minutes to cook off some of the liquid. The vegetables should seem slightly overcooked. Check again for seasoning, and remove from the heat.
  3. Serve ratatouille warm or at room temperature.
There is no Nutrition Label for this recipe yet.

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Rich and red chopped tomatoes

Rich and red chopped tomatoes

Simple seasoning with garlic, parsley, salt and pepper

Simple seasoning with garlic, parsley, salt and pepper

Colorful chopped veggies for a simple summer dish

Colorful chopped veggies for a simple summer dish

Bell peppers add color and sweetness

Bell peppers add color and sweetness

Springtime Ratatouille

Springtime Ratatouille

Pro Tips

Use good quality olive oil for this dish—it makes a world of difference to the taste! With so few ingredients, you really want each one to shine.

If tomatoes are in season, by all means, use them. I would sub in 3-4 medium tomatoes, plus their juice. But if you can’t wait, use canned!

You can adapt this recipe to whichever vegetables you have on hand. Don’t like zucchini? Leave it out! Use a couple of yellow squash instead.


Prefer green peppers to yellow, go for it! Flexibility is what makes this recipe such an easy-to-make family meal.

About the author

Marie Oppenheimer

The smell of a tomato fresh off the vine, the feel of a lemon as you squeeze it for juice, the taste of an avocado scooped straight from its peel… I love the magic of fresh fruit and vegetables, and the delicious transformation they undergo in my kitchen. Cooking excites the senses, demands attentiveness and creativity, and leads to delicious outcomes I adore feeding my vegan family. And as my son grows, I love watching him become more interested and engaged in vegan cooking. The kitchen is truly the heart of our home. Becoming vegan changed my life. It helped me discover my passion for cooking. Now that my husband and I have a child, vegan food has become even more important in our everyday lives. As we introduce the wonderful bounty of foods and flavors to our son, we aim to help him appreciate this compassionate way of eating and living.