ratatouille recipe, vegetarian recipe, healthy recipe, kid friendly

1. Gather the ingredients.

  • 3-4 Tbsp olive oil, divided
  • 2 red peppers
  • 2 small or 1 large onion
  • 3 zucchini
  • 1 small or medium eggplant
  • 1 1/2 tbsp garlic
  • 3 tomatoes
  • salt, to taste
  • 1/2 cup olives, chopped


ratatouille, summer veggies recipe, vegetarian, kid friendly

2. Prep all the ingredients.

Dice the onion, zucchini, eggplant, and tomatoes. I like to dice the veggies into fairly small cubes so that one veggie doesn’t dominate each mouthful, and you get a taste of each in every bite. Dice them according to your family’s preference. There are also directions later for pureeing the ratatouille into a sauce which also may help with feeding little noshers and picky eaters. The next page contains directions for roasting the red peppers, but you can also simply dice them along with the other veggies.

ratatouille, seasonal veggies recipe, healthy recipe, vegetarian

3. Roast the pepper.

There are a dozen ways to roast a red pepper, so here’s a simple one. Put an oven rack on the highest level (closest to the broiler). Place the red peppers on the oven rack, and turn the broiler on high. Check every few minutes for the peppers’ skin to blacken and rotate using tongs. When done, remove from oven and place peppers in a paper bag for a few minutes to allow the skins to loosen up. Cut peppers in half and remove seeds, water, etc. Lay the peppers insides-down on a plate or chopping board, scrape off any excess black skin, and then dice.


ratatouille, seasonal veggies recipe, healthy recipe, summer dinner recipe

4.  Cook the veggies.

In a very large pan or skillet, heat 2 Tbsp of the olive oil over medium heat. Add diced onions and sauté, stirring occasionally for about 20 minutes, until caramelized. Add the zucchini and eggplant and garlic and another 1-2 Tbsp of olive oil. Cover and cook for 10 minutes, stirring occasionally until the vegetables start to soften.

ratatouille recipe, vegan recipe, healthy recipe, kid friendly

5. Add the tomatoes and peppers.

Add the chopped tomatoes to the pan and cook for 5-10 minutes, until they start to break down a bit. Then add the roasted pepper pieces. Lower heat slightly to medium low and cook, uncovered and stirring occasionally for about 30-45 minutes. Towards the end of that time period, add salt to taste as well as the olives.


ratatouille recipe, seasonal veggies recipe, healthy recipe, kid friendly

6. Finish cooking and serve.

The veggies, when done, should be super-soft and tender. Serve as is over pasta, rice, couscous, or with bread. Or, place in a food processor and puree to desired texture. I like it slightly chunky, but you can add a few tablespoons of vegetable broth if you would like it smoother. Serve and enjoy!


ratatouille, vegan cooking, recipe. seasonal veggies, food

Summer Vegetable Ratatouille Recipe

  • 3-4 Tbsp olive oil, divided
  • 2 red peppers
  • 2 small or 1 large onion
  • 3 zucchini
  • 1 small or medium eggplant
  • 1 1/2 tbsp garlic
  • 3 tomatoes
  • salt, to taste
  • 1/2 cup olives, chopped

Dice the onion, zucchini, eggplant, and tomatoes. I like to dice the veggies into fairly small cubes so that one veggie doesn’t dominate each mouthful, and you get a taste of each in every bite. Dice them according to your family’s preference. Next, roast the pepper. There are a dozen ways to roast red peppers, so here’s a simple one. Put an oven rack on the highest level (closest to the broiler). Place the red peppers on the oven rack, and turn the broiler on high. Check every few minutes for the peppers’ skin to blacken and rotate using tongs. When done, remove from oven and place peppers in a paper bag for a few minutes to allow the skins to loosen up. Cut peppers in half and remove seeds, water, etc. Lay the peppers insides down on a plate or chopping board, scrape off any excess black skin, and then dice.

In a very large pan or skillet, heat 2 Tbsp of the olive oil over medium heat. Add diced onions and sauté, stirring occasionally for about 20 minutes, until caramelized. Add the zucchini and eggplant and garlic and another 1-2 Tbsp of olive oil. Cover and cook for 10 minutes, stirring occasionally until the vegetables start to soften. Add the chopped tomatoes to the pan and cook for 5-10 minutes, until they start to break down a bit. Then add the roasted pepper pieces. Lower heat slightly to medium low and cook, uncovered and stirring occasionally for about 30-45 minutes. Towards the end of that time period, add salt to taste as well as the olives. The veggies, when done, should be super-soft and tender. Serve as is over pasta, rice, couscous, or with bread. Or, place in a food processor and puree to desired texture. I like it slightly chunky, but you can add a few tablespoons of vegetable broth if you would like it smoother. Serve and enjoy!