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Ratatouille is traditionally a simple peasant dish from France made from zucchini, eggplant, tomatoes and peppers.  It is a stewed vegetable dish that can be served alone or with pasta, rice or potato.  Since we had a lot of vegetables from the farmer’s market and some left over from a veggie tray we decided this would be a great choice.


  • 1 large Vidalia onion, medium dice
  • 2 large bell peppers, medium dice
  • 1 medium kohlrabi, medium dice
  • 2 medium round zucchini, medium dice
  • 1/2 cup purple carrots, medium 1/4″ rondelle
  • 2 pounds grape tomatoes, cut in half
  • 4 Tablespoons garlic, minced
  • 1/4 cup vegetable stock
  • salt and pepper (to taste)
  • 3 Tablespoons of each Fresh Herb:  Oregano, Basil, Thyme, Sage:  chopped
  • Olive oil (about 1/3 cup and as needed)

**Yes we didn’t use eggplant as I didn’t have any in the house but guess what?  It still came out delish!!

  1. Heat the olive oil in  a large pot over medium heat.  Add the onion and saute until soft and translucent (4-5 min).  Add garlic and continue about another minute.
  2. Turn heat to medium-low.  Add vegetables individually cooking until softens (about 2-3 min) before adding the next.  We did carrots, bell peppers, kohlrabi, zucchini, then tomatoes.  If using eggplant I would add before zucchini.
  3. Add stock and over low heat allow veggies to stew.  Season with salt, pepper and herbs.
  4. It is ready when veggies are tender and you have achieved the wonderful medley of flavors!!

This is such a great way to enjoy the vegetables of the season. I particularly like this alone or over noodles.  If you don’t want to introduce the pasta to your meal try serving it over spaghetti squash.  I even used the leftovers to bake over some cod fillets.

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FYI:  The larger carrots you see in photo were just left over from a veggie tray that we just throw in.

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