Easy ratatouille - Groove Rabbit

Easy ratatouille

This traditional French dish is as colorful as it is nutritious. Lauralee wrote that it serves six people and is delicious with crostini, rice, pasta, meat, fish, risotto, and more.


  • 1/2 cup olive oil
  • 1 tbsp dried herbs de Provence
  • 6 cloves garlic, smashed and peeled
  • 2 large yellow onions, quartered
  • 1 bay leaf
  • 2 medium zucchini (about 1 1/4 lb), cut into 2-inch pieces
  • 1 medium eggplant (about 14 oz), cut into 2-inch pieces
  • 1 red bell pepper, stemmed, seeded, and quartered
  • 1 yellow bell pepper, stemmed, seeded, and quartered
  • 1 tbsp fresh basil leaves, chopped
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 10 whole peeled canned tomatoes, drained
  • Salt, to taste
  • Black pepper, to taste


  1. Heat oven to 400˚F.
  2. Warm oil in a 6 quart Dutch oven over medium heat.
  3. Add herbs de Provence, garlic, onions, and bay leaf. Cover and cook, stirring occasionally, until soft and fragrant (about 10 minutes).
  4. Increase heat to high, stir in zucchini, eggplant, peppers, and tomatoes, and season with salt and black pepper.
  5. Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned (about 90 minutes).
  6. Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature by itself or over just about anything!

Recipe by Lauralee Winslow

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.