Ratatouille is a classic French dish that’s perfect for hot weather, featuring a medley of fresh summer vegetables. It’s light, healthy, and easy to prepare.

Prep Time 40 minutes

Ingredients to serve 4 as an accompaniment.


  • 1 eggplant, diced
  • 2 zucchinis, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 4 tomatoes, chopped
  • Olive oil
  • Salt and pepper
  • Fresh herbs (thyme, basil)


Heat olive oil in a large pan. Sauté the onion and garlic until soft. Add the eggplant and cook until slightly tender. Then add the bell peppers and zucchinis, cooking until they begin to soften. Finally stir in the tomatoes, salt, pepper, and fresh herbs.*

Simmer for about 20-30 minutes until all vegetables are tender and flavors meld together.

Serve hot, warm, or cold as a main dish or side. This vibrant and colorful dish captures the essence of summer and is a delightful way to enjoy seasonal produce.

Family Note:  This past summer we learned of a variation from our good friends France & Oliver, proprietors of Le Tire Fesses at Les Carroz, a wonderful restaurant in the French Alps. Oliver made this dish while they were vacationing here with us in Palm Springs. His version of Ratatouille has a dash of cinnamon added with the other fresh herbs. As a traditionalist, I do not include it in my recipe, but my wife insisted that I share his inspiration with you. It is her favorite version.