Garden Harvest Ratatouille

Recipe Date: April 30, 2021
Difficulty: Easy
Measurements: Imperial (US)

Whether you grow vegetables in your own backyard or visit your local Farmers Markets, the end of Spring through Summer is the height of freshness for tomatoes and squash. Match them up with Asian (or regular) eggplant and you have a comforting and seasonal ratatouille! Enjoy with our Chardonnay for a lovely summer backyard meal, or pair with any of our robust reds for a lovely French-inspired feast.


  • 1/2 a small yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 green pepper, chopped
  • 1 can (15 oz) crushed tomatoes
  • 2-2 1/2 tsp Herbs de Provence
  • 1 tsp salt
  • 3 tbsp Extra Virgin Olive Oil
  • 2 zucchinis
  • 1 Asian eggplant
  • 2 Roma tomatoes
  • 2 tsp balsamic vinegar


Preheat the oven to 450 degrees

Separate out 1 tsp Herbs de Provence and 2 tbsp olive oil and set aside.

Add the remainder of the olive oil to a pan on medium heat. Add the garlic and onion stirring until translucent, about 5 minutes. Add the green pepper and heat another minute.

Add in the crushed tomatoes and the Herbs de Provence and stir. Bring to a boil and reduce to a simmer while completing the next step. Stir occasionally.

Slice the vegetables at an angle into long ovals. Cut the tomatoes into slices lengthwise.

Remove the tomato mixture from heat and pour into the bottom of a 2-quart baking dish, spreading evenly along the bottom.

Working from the outer edges inward, place zucchini, eggplant, and tomato slices in a circular pattern overlapping the last piece slightly. Repeat until you are out of vegetables.

Take the remaining olive oil and Herbs de Provence and which together adding in the salt and vinegar.
Brush the mixture over the tops of the vegetables. Use the whole mixture.

Bake until the vegetables soften and the tops look roasted. Depending on how many layers you ended with, this will be 18-23 minutes. Let stand for 5 minutes before serving.