Express Ratatouille

Serves: 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

There’s no need to spend hours in the kitchen for a hearty ratatouille. Try this quick version and enjoy with a side of organic greens or rustic bread from The Essential Baking Company.



Cut tomatoes very thinly across mandolin or with a knife over a bowl to catch slices and any juice, then set aside.

Cut next four vegetables into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle them over the vegetables. If using fresh herbs, omit this step. Sprinkle with kosher salt and red pepper flakes, if using.

Sauté the onions in 1 tablespoon of the oil over medium-high heat. Cook until golden brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, squash, red pepper and eggplant to pan. Follow with garlic. Cook until veggies are limp and starting to caramelize, about 12 minutes.

Add tomatoes and onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and pepper; stir to combine. Taste and adjust seasonings if necessary. Season with olive oil, if desired.

Recipe by Lesa Sullivan, PCC Cooks instructor

Source: PCC Sound Consumer, September 2009

Learn more about our recipes. View guidelines »

More about: bell peppers, eggplant, tomatoes, zucchini


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Needed a little something

I added some feta at the end and it gave it the zip it needed. Very satisfying dish.

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