vegetable ratatouille

vegetable ratatouille

inspired by a

Processed with Rookie Cam

1 squash, sliced

1 zucchini, sliced

1 eggplant, sliced

1 red onion, sliced

2 tomatoes, sliced

1/2 cup olive oil

1 can crush tomatoes

1/2 cup olive oil

1 tbsp minced garlic

2 tsp herbs de provence

1 tsp chili powder

handful of fresh basil

salt & pepper


preheat oven to 375 degrees. in a bowl, whisk together crushed tomatoes, olive oil, garlic, basil, herbs de provence, chili powder, salt and pepper.


pour 3/4 of the mixture to coat the bottom of your rectangle baking dish. arrange vegetables in a pattern (one to two slices of each) and repeat until dish is full.
pour the rest of the tomato mixture on top and drizzle with a little bit more olive oil.
bake for 45 minutes uncovered. remove from oven, cover with foil to steam the vegetables and place back in oven for 10 more minutes.
such a fun take on a vegetable side dish!


  1. I love when food is not only tasty- but pretty too! If you’re interested, I host a link up every Tuesday with a great group of bloggers. I’d love for you to participate! There’s more info about it on my main menu under ‘Tell em Tuesdays.’
    Kim |

  2. Looks lovely! Ratatouille is good stuff! :)

  3. chefceaser

    Reblogged this on Chef Ceaser.

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