Ratatouille may roll off the tongue, but it’s not that easy to spell – I hardly ever get it right on the first try. Fortunately, this recipe is much easier to make than spell.
Eggplant is the star of this delicious combination of vegetables sauteed to perfection in a tasty tomato-based sauce. Ratatouille can be a great side dish or center piece for lunch or dinner.
My version of ratatouille is ‘low fuss.’ I use one skillet & cook it on the stove top – no need to heat up the oven & just one pan to clean! The veggies are added one at a time, so while one is cooking you can slice/dice the next one.
Also, the measurements for this recipe DO NOT have to be exact. Add more or less of anything to suit your taste.
- 2 Tbsp. olive oil
- 1/4 cup diced onion
- 1 cup sliced & quartered eggplant (peel if desired)
- 1 cup sliced & quartered zucchini (and/or yellow summer squash)
- 1 cup diced tomato
- 1/2 tsp. garlic powder
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/4 cup tomato sauce or tomato juice
- In a large skillet, heat olive oil on low for a minute or two
- Add diced onion and saute over medium heat until they start to turn translucent. Add garlic, basil & oregano.
- Add eggplant and saute until it starts to soften, stirring occasionally.
- Add zucchini and saute until it starts to soften, stirring occasionally.
- Add diced tomato and tomato sauce/juice. Stir and cook until eggplant starts to turn translucent and sauce thickens.
- Serve hot.
Makes about 1 cup.
Fun fact: Did you know that the vegetable we call ‘eggplant,’ the British call ‘aubergine’? I learned that recently while talking with an acquaintance from across the pond.
Have you come across any unique or unusual names for food?
Check out these zucchini muffins for a quick & easy breakfast treat. The secret ‘ingredient’ in this recipe: a plastic bag. …which means super simple clean up & it’s great for cooking with kids!
Zucchini Muffins (in a bag)
- 1 cup shredded zucchini
- 2 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- 1 gallon resealable plastic bag
- Preheat oven to 375 degrees.
- Crack eggs in bag. Seal and squish to break yolks.
- Add sugar. Seal and squish together to mix.
- Add oil and vanilla. Reseal bag and shake/squish until thoroughly mixed.
- Add flour, baking soda, baking powder and cinnamon. Reseal bag and shake/squish until thoroughly mixed.
- Add zucchini. Reseal bag and squish together until thoroughly mixed.
- Grease or place paper liners in a muffin tin.
- Snip the tip off of one corner of the bag with scissors. Gently squeeze the bag to fill the muffin tin. Fill each one about 2/3 full.
- Back for 20 mins until a toothpick comes out clean.
- Throw away the bag & enjoy an easy clean up 🙂
Yield: 12-15 muffins
Layers of veggies in a tasty cheese sauce make this a perfect late summer side dish to pair with pretty much anything. And as a bonus it’s super easy to make!
This is a recipe I grew up eating with veggies fresh from our home garden. My mom always called this ‘Zucchini Side Dish’ but I decided to label it ‘Zucchini Stacks’ because I think it’s a little better description what your dish will look like.
- 1 medium green zucchini, sliced in thin rounds (about 1/4″ thick)
- 1 medium yellow onion, sliced in thin rounds (about 1/4″ thick)
- 2 medium ripe tomatoes, sliced
- 1 medium green bell pepper, sliced in rings
- 2 Tbsp. all purpose flour
- About 9 slices of American or mozzarella cheese
- 1/2 tsp. garlic powder
- 1 tsp. basil
- Preheat oven to 350 degrees.
- Lightly grease a 8 x 8 glass baking dish.
- Fill the bottom with zucchini slices (use the bigger slices for the bottom). Usually about 9 slices, but it depends on the size of your zucchini.
- Add an onion slice, then a tomato slice and then a green pepper ring on top of each zucchini slice.
- Sprinkle with garlic, basil & flour.
- Place 1/2 a slice of cheese on each stack.
- Add a second layer of veggies: zucchini, onion, tomato, pepper & then a second 1/2 slice of cheese.
- Bake for about 20 minutes until veggies are fork tender and cheese is golden brown.
- Serve your stacks & enjoy!
As it cooks, the juices from the vegetables combine with the flour, spices and melted cheese to make the tasty sauce.
What main dish will you pair it with?