Prep 20 mins
Cook 1 hr 15 mins
We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt.
- 29.58 ml extra virgin olive oil
- 236.59 ml onion (sliced or diced)
- 29.58 ml garlic (minced)
- 1 red bell pepper
- 1 yellow bell pepper
- 14.79 ml basil
- 14.79 ml oregano
- 14.79 ml parsley
- 793.78 g crushed tomatoes (canned)
- 354.88 ml sliced zucchini
- 236.59 ml sliced yellow squash
- 2.46 ml red pepper flakes (optional)
- 1.23 ml kosher salt (optional)
- parmesan cheese (optional)
- In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
- Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
- Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
- Add basil, oregano and parsley mixing with other ingredients.
- Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
- Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
- Place parmesan cheese on table to be sprinkled on top of each individual serving.
Delicious veggie recipe! I don't care for onion so left it out and used extra peppers instead. I liked the slight kick from the crushed red pepper flakes. I served this as a side dish but I think it would be great over pasta, rice, or as a topping for pizza. Thanks for posting this recipe!
This was easy to make and delicious! I added half an eggplant and a can of cannellini beans to make an entree out of it. Also, I used 1 whole red pepper instead of 1/2 red, 1/2 yellow. It was very much enjoyed at a Christmas party. Reviewed for Veggie Swap, December 2009
Veggie stew real comfort food! Nice way to use fresh picked veggies from the garden. I used Italian peppers in place of the bell. Added eggplant in place of the yellow squash. Used fresh tomatoes in place of the can. Added lots of red pepper flakes. I did cook in the oven for 1 hour after sauteing the onions and garlic stove top. Added fresh oregano, basil, parsley thyme before placing in the oven then just before serving. Served over Sprouted grain pasta. Made for veggie tag.