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A vibrant late summer ratatouille, beautifully layered and showcasing fresh vegetables.

Proven way to grow a 5-star Late Summer Ratatouille

This recipe guides you through growing the key ingredients for a delicious Late Summer Ratatouille. You'll cultivate tomatoes, eggplants, zucchini, bell peppers, and herbs to create a vibrant and flavorful dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 6 large Tomatoes
  • 1 medium Eggplant
  • 2 medium Zucchini
  • 2 medium Bell Peppers
  • 1 large Onion
  • 4 cloves Garlic
Herbs and Spices
  • 0.25 cup Fresh Basil
  • 2 sprigs Fresh Thyme
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
Other
  • 3 tablespoons Olive Oil
  • 1 tablespoon Tomato Paste
  • 0.5 cup Vegetable Broth

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife

Method
 

Preparation
  1. Chop all tomatoes, eggplant, zucchini, bell peppers, onion, and garlic into 1-inch pieces.
  2. Roughly chop the fresh basil and thyme.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant. Add bell peppers and cook for 5-7 minutes.
  4. Add eggplant and cook for 10 minutes, stirring occasionally.
  5. Stir in zucchini, tomatoes, tomato paste, vegetable broth, thyme, salt, and pepper.
  6. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until vegetables are tender.
  7. Stir in fresh basil just before serving.

Notes

For deeper flavor, roast some of the vegetables before adding them to the pot. This recipe is also great for meal prepping and can be served hot or cold.