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Roasted Summer Ratatouille

By: Ellen Postolowski

The following recipe is a simple and delicious way to combine and take advantage of the nutrients and flavors these vegetables offer our bodies. Buying organic vegetables for this dish is a good way to avoid pesticides in the foods we consume. Ratatouille is a wonderful side dish or a meal on it’s own. It can be combined with a serving of lean meat or chicken, grilled tofu, brown rice, pasta or couscous. It could be the savory filling of a crepe or tossed into an impressive omelet when you are faced with what to do with leftovers for another meal. Utilize this wonderful dish with endless possibilities and enjoy the tasty combination of summer vegetables at their peak.


If you like this chicken breast recipe, be sure to check out our full collection of the 12 Ways to Jazz up Chicken Breast

Preparation Time15 min

Cooking Time35 min


  • 4 cups eggplant, cubed into 1-inch pieces
  • 2 cups zucchini, cut into 1-inch cubes
  • 2 cups yellow squash, cut into 1-inch cubes
  • 1 cup red onion slices
  • 5 tablespoons olive oil
  • 2 cups diced fresh tomato
  • 4 garlic cloves
  • Bunch of fresh basil
  • Oregano, salt and pepper to taste
  • crumbled feta or goat cheese to garnish (optional)


  1. Preheat oven to 450 degrees F. Toss together eggplant, zucchini, squash, and onion together in a bowl with 3 tbsp. olive, salt and pepper.
  2. Arrange in a single layer on a baking sheet and roast until vegetables are tender (15-20 minutes).
  3. Toss together remaining olive oil with pressed garlic (or chopped) and tomatoes.
  4. On a single layer baking sheet roast tomato and garlic mixture for 15 minutes. Transfer mixture to bowl and mash with basil and oregano.
  5. Add roasted vegetable mixture with mashed tomatoes and serve warm. Add garnish if desired.

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