My Ratatouille

Prep Time
Cook Time
1h 35m
Ready In

"We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year I didn't even plant any. 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. My DH likes it the second night better after the flavors all mesh together. Serve it on top of couscous."

Original is 7 servings


  • Serving Size: 1 (262.4 g)
  • Calories 133.2
  • Total Fat - 5.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 15.4 mg
  • Sodium - 349.9 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.2 g
  • Protein - 7.4 g
  • Calcium - 41.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 77.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a 3 quart Dutch oven add the olive oil and onions. Saute on medium until tender about 8 minutes stirring frequently.

Step 2

Slice up bell peppers (removing seeds and core), add to mixture and saute an additional 8 minutes stirring frequently.

Step 3

Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).

Step 4

Add basil, oregano and parsley mixing with other ingredients.

Step 5

Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and mix together and stir.

Step 6

Reduce heat to simmer, cover and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).

Step 7

Place parmesan cheese on table to be sprinkled on top of each individual serving. (I don't use it but my DH does).


No special items needed.

3 Reviews


Lovely flavour to this ratatouille! I don't eat bell peppers but peeled 1 large red one and used it in this. I think I would prefer this without the pepper. Love the heat! Served this over roasted potatoes and a salad. Great dinner. Thank you for sharing. Made for Billboard Recipe Tag.


review by:
(24 Jul 2014)


This was great - we served over white rice and there were lots of leftovers. I think the flavors really develop overnight as it was just as good if not better the next day!


review by:
(10 Sep 2012)


I was looking forward to making this Ratatouille and although both my zucchini and yellow squash had gotten ahead of me (were super big and needed peeling) dh and I both agree this has to be the best Ratatouille we have ever eaten and we have had good ones! Has to be the generous amounts of garlic and herbs! A keeper!


review by:
(28 Jul 2012)

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