Ratatouille {Mom’s Kitchen}

I hope everyone had a fun 4th of July! We spent out holiday in Cleveland, Ohio with family and had a great time. Nothing beats the lake, a baseball game, grilling out and fireworks! I can’t believe we are already in July…where the heck does time go??

You may have noticed that my posts here have been less frequent! Life has gotten in the way, big time. I am sad that it’s been so crazy around here, especially because summer is my favorite time of year for food. I am a huge fan of salads, all things fruit and grilling—so as you can imagine the recipes for me are much more fun this time of year. But I have to just accept it for now and try and share recipes with you as much as I can. I am hoping in the next few weeks to be back and sharing recipes at least twice a week!


Today’s recipe is another one of my Mom’s recipes. Ratatouille is a healthy side dish of cooked vegetables with some added herbs.  The flavors of the peppers, eggplant, zucchini, squash and diced tomatoes mix well together.  It is a great way to use those veggies in your garden or from your farmers market. It offers you a colorful side dish to bring to a friend’s house, accompany your grilled chicken or your main course at lunch.


My Mom made this for me a few years back when I was visiting her in Tennessee and I fell in love with it. It just screams summer and is packed full of all of the colors of the rainbow!


Ratatouille {Mom's Kitchen}

Prep time: 

Cook time: 

Total time: 

Serves: 8½ cups

A summery side dish of colorful, healthy vegetables.
  • 3 Tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 small eggplant, peeled, cut into chunks
  • 1 zucchini, cut into chunks
  • 1 small red, yellow and orange pepper, chopped
  • 1 can diced tomatoes
  • 1 Tbsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp pepper
  • 1 tsp old bay
  1. In a large mixing bowl add seasonings and vegetables and stir well.
  2. Heat olive oil in a large skillet and add vegetables. Stir fry for 15 minutes.
  3. Continue to simmer until vegetables are soft (about 30 minutes).
  4. Adjust seasoning to taste.
  5. Serve hot or cold.
This dish freezes very well.
I didn't peel my eggplant --it is a personal preference.

You can’t go wrong with that! Cheers to summer, farmers markets, fresh produce and lots of warm weather!


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    • Julia says

      Where did you go in Spain? I studied in Barcelona for a summer! And knowing how good their food is makes me think that version is probably EVEN better!

    • Julia says

      What a great idea to eat it with quinoa or couscous! I am going to have to try that with the leftovers!

    • Julia says

      I freeze it once it is cooked. To defrost you can use a microwave and defrost then heat up (try heating for 4-5 minutes then stirring and continue microwaving until heated through) or you could let it sit in the refrigerator overnight and then warm it up in a pot on the stove while stirring.

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