Summer Ratatouille
Prep time
Cook time
Total time
This Summer Ratatouille uses all my favorite Summer vegetables! It is a great dish to throw together if you have a garden and need to cook up your extra Summer veggies. It is full of flavor, color and tastes wonderful on top of potatoes, pasta or quinoa.
Recipe type: Main
Cuisine: French
Serves: 6 servings
  • ½ cup low sodium vegetable broth
  • 4-5 cloves garlic, diced
  • 2 medium white onions, chopped
  • 2 large eggplants, chopped into ½ inch (1 cm) cubes
  • 3 medium zucchini, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup peas (frozen or fresh)
  • 8 roma tomatoes, chopped
  • 2 sprigs fresh rosemary, chopped
  • ⅓ cup fresh basil, chopped
  • ½ tsp paprika
  • pinch hot pepper flakes
  • sea salt and white pepper to taste
  • Vegan Parmesan
  • Fresh Basil
  1. Over medium-high heat, in a large (and deep) pan, saute diced garlic and chopped white onions in a few splashes of vegetable broth for a couple of minutes until lightly cooked.
  2. Add chopped eggplant and a pinch of sea salt. Stir and leave to simmer for a couple of minutes. Add a splash of vegetable broth if the eggplant is sticking to the pan.
  3. Add the chopped zucchini, yellow and red bell pepper as well as peas and chopped tomatoes. Stir. Add a couple splashes of vegetable broth while cooking if the vegetables begin to stick to the bottom of the pan.
  4. Add chopped fresh rosemary and basil, paprika and pinch of hot pepper flakes. Stir, turn down to a medium-low heat and leave the vegetable to simmer until lightly cooked. If there is too much water in the pan from the tomatoes, remove the cover and allow some of the water to evaporate while simmering and stirring every so often.
  5. Cook for 20 - 25 minutes until the vegetables are well cooked and a thick, stew-like ratatouille is formed. Garnish with vegan parmesan (optional) and fresh basil. Serve over rice, potatoes or pasta.
Recipe by Ceara's Kitchen at