Summer-Vegetable Ratatouille

A dish that celebrates the garden, Summer- Vegetable Ratatouille is a jumble of eggplant, squash, zucchini, bell peppers, onions, & tomatoes.
Summer-Vegetable Ratatouille
Makes 6 servings
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  1. 2 quarts water
  2. 1 teaspoon salt
  3. 1 (16-ounce) package fusilli
  4. 5 tablespoons olive oil, divided
  5. 1 red onion, chopped
  6. 1 yellow bell pepper, diced
  7. 1 red bell pepper, diced
  8. 1 green bell pepper, diced
  9. 4 graffiti eggplants, diced
  10. 2 medium yellow squash, chopped
  11. 2 medium zucchini, chopped
  12. 3 cups chopped heirloom tomatoes
  13. 1 teaspoon coarse salt
  14. 1/2 teaspoon ground black pepper
  15. 1/4 teaspoon fresh thyme
  16. 2 tablespoons chopped fresh chervil
  17. Garnish: torn fresh basil
  1. In a heavy-bottomed stockpot, bring water to a rapid boil. Add salt. Add pasta, and cook, uncovered, stirring occasionally, to desired degree of doneness, about 6 to 8 minutes. Drain, and toss with 2 tablespoons olive oil; set aside.
  2. In a 4-quart Dutch oven, heat remaining 3 tablespoons olive oil over medium heat. Add onion, yellow bell pepper, red bell pepper, and green bell pepper, and cook, stirring often, until tender, about 10 minutes. Add eggplants, and cook, stirring occasionally, until tender, about 8 to 10 minutes. Add yellow squash, zucchini, tomatoes, coarse salt, pepper, thyme, and chervil; mix well.
  3. Reduce heat to low, cover, and cook until vegetables are tender, about 15 to 20 minutes. Stir into pasta. Garnish with basil, if desired. Serve immediately.
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