Summer Ratatouille


Talk about the ultimate veggie dish! First of all, what is ratatouille? It’s a mix of seasonal vegetables, cooked down with garlic and olive oil. In other words, heaven! You truly can use any vegetable of your liking and they don’t have to be baked. You can place them in a foil pan and grill them, which would be bring awesome flavor to summer meal! (Also, super easy clean up!) Below is what I used but feel free to substitute any veggies to what you may like.


Summer Ratatouille

Serves up to 4

  • 2 large Red potatoes (sliced)
  • 1 Long, skinny sweet potato (peeled and sliced)
  • 1 large Yellow squash (sliced)
  • 1 large Zucchini squash (sliced)
  • 3 Roma tomatoes (sliced)
  • 1/2 cup Parmesan cheese (grated)
  • 3 garlic cloves (finely diced)
  • 1/4 Olive Oil
  • S & P to taste
  • 3 tbsp Fresh parsley (chopped)


Spray a large casserole pan or foil pan with a non stick oil. Pre heat the oven to 400° and begin arranging the veggie slices to your liking. The slices for all the veggies should be the same width; about 1/4 inch thick or thinner. Work from the inside out so that way any empty spots can be filled in with extra veggies. Once they are arranged, pour the olive oil and garlic over all of the veggies. Sprinkle on your S & P, parsley, and parmesan cheese.

Cover the casserole dish or foil pan and bake the ratatouille for a half an hour. Remove the cover or foil and cook for another 10-15 minutes. Remove the casserole from the oven and let it cool for about 10 minutes. This will allow everything to settle and also make it easier to remove from the pan. Note: if you are grilling, maintain the temperature on the grill to 325°-350°. Otherwise the bottom may burn. As always, serve and enjoy!






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