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Featured Spices
1 eggplant, thinly sliced
2 zucchini, thinly sliced
2 bell peppers (red, yellow or green), cored and thinly sliced
1 onion (red or yellow), thinly sliced
5 ripe tomatoes on the vine
6 – 8 garlic cloves, minced
4 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sweet paprika
½ teaspoon dried oregano
⅛ teaspoon ground coriander
¼ teaspoon fennel seeds, ground
¼ teaspoon ground Thai chili
¼ teaspoon dried thyme, ground
1 teaspoon dried rosemary, ground
3 tablespoons fresh basil leaves, chopped (optional)
1 tablespoon fresh dill, chopped (optional)

Ratatouille is a bright, colorful vegetable dish, as nutritious as it is beautiful to look at. Striped rings of thinly sliced summer vegetables stand together in a baking dish. Our recipe is a cross between the traditional ratatouille stew made with cubed and sautéd vegetables, and the casserole dish made famous in the Pixar/Disney movie, that is baked over a chunky bed of tomatoes, garlic and onion.

This dish would be perfect atop a mound of rice or couscous, alongside your favorite meat dish, or savored all by itself.

Preparing the vegetables

Wash vegetables under cold running water.

Trim tops and bottoms off of the eggplant and zucchinis and then cut crosswise into very thin slices.

Trim the stem and very top off of the bell peppers (about ½ inch from the top). Use a paring knife to cut out the pith and seeds from the center of each bell pepper.

Cut a thin slice off of the side of the onion (about ¼ inch thick). Set the onion on your cutting surface, flat side down and slice the stem end off of the onion (leaving the root end in place for gripping). Use a paring knife to the peel skin away from your cut edge and discard. Holding the root end, cut onion crosswise into thin slices.

Cut the stem off of the tomatoes and slice very thinly.

Arrange the sliced vegetables in a baking dish by standing slices on end, placing alternating slices of eggplant, zucchini, bell pepper, onion and tomato. Continue the alternating pattern around the edge of the dish, then create a new row, for a very colorful and striped single layer of veggies.

Vegetable slices may lie down on each other slightly and that’s okay. Try to keep them mostly upright.

Preheat oven to 375 degrees F.

Making the marinade

Combine the following into a mortar and pestle or spice grinder:
fennel seeds
coriander seeds
dried thyme
dried rosemary
Thai chili flakes

Grind into powder and set spice and herb mix aside.

Peel and mince the garlic.

In small mixing bowl, combine:
olive oil
black pepper
ground spice and herb mix

Whisk together and then drizzle over the vegetables.

Roasting ratatouille

Cut a piece of parchment paper to fit inside the baking dish over top of the vegetables. Lay the parchment over ratatouille. Place baking dish in oven and roast dish for 45 – 60 minutes, or until vegetables are tender.

Remove ratatouille from oven and serve warm. Optionally, garnish with a sprinkling of freshly chopped dill or basil.

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The Ratings

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