This Zucchini Ratatouille recipe is a one pot vegetable stew that’s made with zucchini, eggplant, peppers, onions in a tomato broth.
Garden Fresh – Easy Zucchini Ratatouille
When you want a healthy vegetable dish, you’ll love this Zucchini Ratatouille recipe that is a one pot meal that celebrates the season’s best garden produce.
Summer grilling leaves many folks with leftover veggies. The solution? Ratatouille. This humble, understated dish packs a lot of flavor when combined with grilled peppers, tomatoes, onions, eggplant and mushrooms.
When I mention to my family that I’m making ratatouille, someone always brings up the Disney movie of the same name.
It’s an inexpensive, one-pot, meatless meal that is rich and tasty. Perfect for vegans and vegetarians and folks that want a meatless meal.
Try adding some cannellini beans for your protein, but ratatouille can definitely stand on its own when it comes to a main dish. Perfect with a sprinkling of Parmesan cheese and some crusty bread.
So why ratatouille? Well, as a rule, I try to make as many healthy meals as possible and that means a refrigerator full of veggies. And, during summer, I’m overloaded with more than I can handle–thus ratatouille.
This recipe uses fresh eggplant, celery, zucchini, peppers, and vine ripened tomatoes that are stewed together in a fragrant broth, it’s clearly a winner for being a healthy go-to meal.
For a vegan or vegetarian twist, use a homemade vegetable stock instead of chicken stock.
But you aren’t limited to just making a veggie stew. Try layering your veggies in a casserole or try Remy’s Ratatouille with Poached Eggs for a different take on this very famous recipe. Anyway you dice or slice it, it’s a great way for incorporating plenty of veggies into your family diet.
Tip: Should you have leftovers, use it to make the most flavorful minestrone this side of the big pond. So what are you waiting for? Gather those veggies and stew away!
For more delicious vegetable dishes, be sure to check out Wisconsin Homemaker’s Recipe Section.
- 1 tbsp olive oil extra virgin
- 4 cups eggplant diced finely
- 1 cup green zucchini quartered, sliced
- 1 cup summer squash quartered, sliced
- 1 cup celery chopped
- 1 cup red onion chopped, large chunks
- 1 cup red pepper chopped finely
- 26.46 oz Pomi Chopped Tomatoes
- 4 cups chicken broth
- 1 tbsp Penzey’s French spice mix
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and Pepper to Taste
- Place all ingredients into a large stock pot and simmer for approximately 20-25 minutes until the vegetables have cooked through and the stew is thick.
- Serve. Enjoy!