Name: Recipe for Roasted French Eggplant, Squash and Pepper Ratatouille
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 8 (3/4 cup) servings
Cuisine: Vegetables
Ingredients: 2 plum tomatoes, quartered; 1 yellow squash, chopped; 1 zucchini squash, chopped; 1 red bell pepper, chopped; 2 red onion, chopped; 2 eggplant, chopped; 2 olive oil; 1 1/2 fresh garlic, chopped; 1 fresh thyme; 3/4 fine ground black pepper; 1 kosher salt; 1/4 fresh Italian parsley, chopped; 1/4 fresh basil, shredded

Vegetable dish with roasted eggplant, squash, and pepper

Vegetables Slow-Simmered Delight

The name Ratatouille might be familiar from a popular animated movie, but the dish itself could seem uncommon. This vegetable stew from Provence is a fairly simple dish combining peppers, onions, squash and large amounts of those two related powerhouses, tomatoes and eggplant, providing a rich mixture of phytonutrients and antioxidants that may aid in cholesterol regulation. Roasting the vegetables before combining adds a new, marvelously rich twist to this traditionally slow-simmered delight.

Roasted French Eggplant, Squash and Pepper Ratatouille

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (3/4 cup) servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Ingredients

2 cups plum tomatoes, quartered
1 cup yellow squash, chopped
1 cup zucchini squash, chopped
1 cup red bell pepper, chopped
2 cups red onion, chopped
2 cups eggplant, chopped
2 teaspoons olive oil
1 1/2 teaspoons fresh garlic, chopped
1 tablespoon fresh thyme
3/4 teaspoon fine ground black pepper
1 teaspoon kosher salt
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, shredded

Follow the prep technique next to each ingredient.
Preheat oven to 350˚F.
Combine the tomatoes, yellow and zucchini squash with half the olive oil, garlic, pepper, thyme and salt.
Toss to coat and place on a sheet pan.
Repeat the same procedure with the eggplant, red bell peppers and the red onions
Roast vegetables 15-20 minutes or until golden brown but firm.
Remove from the oven and fold all vegetables together, adding the fresh parsley and basil. Serve.