End of Summer Ratatouille

Celebrate the bounty of the season with this vibrant End of Summer Ratatouille, a hearty roasted vegetable dish that’s as comforting as it is versatile. Packed with garden-fresh ingredients like zucchini, eggplant, bell peppers, Roma tomatoes, and red onion, this recipe lets you savor the flavors of late summer. Roasted to perfection with olive oil, garlic, and a fragrant blend of thyme and oregano, the vegetables develop a caramelized sweetness that’s elevated by a final drizzle of rich balsamic vinegar. Finished with a sprinkle of fresh basil, this ratatouille is perfect as a warm side dish, spooned over rice or pasta, or paired with crusty bread for a simple yet nourishing meal. Quick to prepare and bursting with color, this dish is a must-try for anyone seeking a seasonal, plant-based delight.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 1 medium-sized eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 medium-sized Roma tomatoes
• 1 medium-sized red onion
• 4 garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash all vegetables thoroughly. Cut the zucchini, eggplant, red bell pepper, yellow bell pepper, and red onion into uniform bite-sized pieces for even cooking.

Step 3

Dice the Roma tomatoes and set them aside. Mince the garlic cloves.

Step 4

In a large mixing bowl, combine the chopped zucchini, eggplant, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil, then season with salt, black pepper, dried thyme, and dried oregano. Toss until the vegetables are evenly coated.

Step 5

Spread the vegetable mixture evenly on a large baking sheet or in a roasting pan.

Step 6

Top the vegetables with the diced Roma tomatoes and minced garlic.

Step 7

Place the baking sheet or roasting pan in the preheated oven. Roast for about 40 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.

Step 8

Once cooked, remove the ratatouille from the oven and drizzle with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Gently mix to distribute the flavors.

Step 9

Roughly chop the fresh basil leaves and sprinkle them over the ratatouille just before serving.

Step 10

Serve warm as a side dish, over rice or pasta, or with crusty bread for a simple, end-of-summer meal. Enjoy!

Nutrition Facts

Serving size	1962.6 grams (1962.6g)

Amount per serving	% Daily Value*
Calories	1081

Total Fat 61.80g	79%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 6705mg	292%
Total Carbohydrate 121.70g	44%
Dietary Fiber 39.00g	139%
Total Sugars 63.70g
Protein 26.70g	53%

Vitamin D 0IU	0%
Calcium 617mg	47%
Iron 16mg	87%
Potassium 4674mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 9.3%

Carbs: 42.3%