Sunday, June 9, 2013


Some days I want a substantial meal that isn't overly rich or filling. With summer just around the corner, Ratatouille seems great for its seasonal vegetables. I made a full batch to store half in my refrigerator to enjoy for lunch with a salad of mixed greens for a few days this week and stored the other half in the freezer for later use. Ratatouille is considerably versatile. You can always add protein to it in the form of chicken, beans, cheese, or I'm sure even shellfish would be good. I kept it to a simple vegetable makeup this time. It would be delicious served with bread and maybe even a glass of white wine if the occasion calls for it.

Taste in Bloom Original Photo
Difficulty: Easy; Serves: 4-6 Total time: 45 mins - 1 hr (20-30 for prep)

Adapted from Food Network: Emeril Lagasse

  • 1/4 cup or more olive oil
    Taste in Bloom Original Photo
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 medium eggplant, diced (leave skin on)
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 14 oz can diced tomatoes
  • 1/2 tsp fresh thyme leaves
  • 1 Tbsp fresh basil leaves, thinly sliced
  • 1 Tbsp fresh parsley leaves, chopped
  • salt & freshly ground pepper to taste


Heat oil in a large sauté pan over medium heat. Once hot, add garlic and onion and cook until onions are slightly caramelized, about 5-7 minutes.

Add the eggplant and thyme leaves and cook for 5 minutes until the eggplant is slightly cooked, stirring occasionally.

Add the diced peppers, zucchini and yellow squash and cook for an additional 5 minutes, stirring occasionally.

Add the diced tomatoes, basil, parsley and salt and freshly ground pepper to taste. Cook for 5 more minutes. 

Stir well and serve hot or at room temperature.

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