Ratatouille-Inspired Summer Veggie Dish

by Angela (Oh She Glows) on July 23, 2012

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Every time we go to the farmer’s market, I always curse myself for not making a list, or at bare minimum, planning a couple recipes to guide my purchases. I always make a list for the grocery store, but for some reason it never occurs to me to make a list for the market. I either leave empty handed or I buy everything in sight – there’s rarely a happy medium.

This weekend though, I seemed to get it just right. We found ourselves at the Burlington Mall farmer’s market and by some miracle, I came prepared with a few recipes in mind – Bread and Butter Pickles, Zucchini Bread, and Homemade Salsa. These are all long-time favourites, but two are new to my own recipe repertoire. In the end, I ended up with a basket of perfectly ripe tomatoes, 3 huge zucchini, raspberries, and pickling cucumbers. Just enough to round out what was already waiting in the fridge back at home!


After spending much of the morning making recipes, a quick and easy meal was in order. I had zucchini and eggplant to use up, so I decided on this Ratatouille-inspired dish. This version below is only traditional in the sense that it includes many main ingredients found in Ratatouille – zucchini, eggplant, onion, garlic, tomatoes, etc – but the rest was interpreted according to my own taste buds. I encourage you to do the same.

Since I was out of tomato after my salsa making adventures, I stirred in some of my favourite marinara sauce at the end of cooking. You can add chopped tomato or marinara or both. It’s really up to you. I also didn’t bother cooking the vegetables separately, like many traditional recipes do.

The only thing I would change next time is to peel the eggplant. My stomach didn’t appreciate having to digest all that eggplant skin! If you have a sensitive stomach like I do, consider this your warning. I served this with brown rice, but you can also try serving it with couscous, quinoa, potatoes, or with a crunchy baguette.

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Ratatouille-Inspired Summer Veggie Dish

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Yield: About 6 cups


  • 1 tbsp extra virgin olive oil
  • 2 large cloves garlic, peeled & minced
  • 2 cups chopped sweet onion
  • 1 large zucchini, chopped into 1” chunks (~2 cups chopped)
  • 1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)
  • 1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)
  • 1 red pepper, chopped
  • 3/4-1 cup marinara sauce (or use chopped tomato)
  • 1-2 tbsp fresh thyme leaves, to taste
  • 1/4 cup packed fresh basil, finely chopped
  • Herbamare + salt & pepper, to taste


1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.

2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.

3. Stir in about  3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.

4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.


When I published my post Friday morning, I had yet to hear the tragic news about the Colorado shooting. My deepest sympathies and thoughts go out to those lost, along with family, friends, and community members. I simply cannot imagine the grief and horror.

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{ 32 comments… read them below or add one }

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Alex @ Raw Recovery July 23, 2012 at 7:39 pm

I appreciate your mention of the tragedy in Colorado. I was born and raised in CO a town away from where this happened it really upset me. You’re the first blogger I’ve read that has made any mention of this, so I really am grateful Angela. Thank you.


Kari @ bite-sized thoughts July 23, 2012 at 7:54 pm

I too am hopeless with planning market visits. Mine are complicated by my tendency to go on bike. There is only so much I can jam in my basket and bag, but I seem to think more will fit. This sometimes ends in a dangerous ride home!

Excessive purchasing aside, this dish looks fantastic – I love the idea of using marinara sauce too.


Jen July 23, 2012 at 8:03 pm

Looks delish! Any idea if it would freeze wells? My mom was recently diagnosed with breast cancer, and I am starting to compile lots of soft veggie recipes on my Pinterest account, so I can make batches of food for her when she doesn’t feel like cooking.



Bex @ Vegan Sparkles July 23, 2012 at 11:08 pm

Ohhh this looks so fresh and tasty especially with the fresh herbs. Is there anything better than the fresh vegetable and herb smell from the markets? I never make a list either and always end up with all sorts of strange combo’s! :-)


Lisa @ the raw serenity July 23, 2012 at 11:53 pm

I have never seen a yellow zuchini in australia before. And I have only ever food kale in 1 store. Talk about deprived!
That dish looks awesome :)


[email protected] Girl in Jordan July 24, 2012 at 4:04 am

Thanks for the great dinner idea!


Heidi kokborg July 24, 2012 at 4:22 am

It looks absolutely delicious! I love your recipes Angela :)


Beth July 24, 2012 at 8:25 am

This is perfect! We are growing eggplant in our garden and I’m running out of ideas on ways to use it, and we get lots of zucchini in our CSA box and from a coworker. I may make this tonight!


Shannon Ruane July 24, 2012 at 1:41 pm

These photos make my mouth water! I was wondering if there might be a good alternative to the red sauce for this recipe? I can’t eat tomatoes due to acidity and am always passing up great recipes such as this one due to lack of creativity with locating a substitute.


Angela (Oh She Glows) July 25, 2012 at 7:09 am

Hi Shannon, What about a simple balsamic dressing or lemon/olive oil dressing?


Anna July 24, 2012 at 7:23 pm

Wow, that’s a pretty impressive assortment at the Burlington mall. Might need to check it out one day!


Katrina July 24, 2012 at 8:48 pm

Just finished the dishes after making this tonight and thought I’d say thanks for the great recipe. How did you know I had all these veggies sitting in my fridge from our CSA? There’s plenty of leftovers for tomorrow night too. YUM!!!


luv what you do July 24, 2012 at 8:51 pm

That looks mouth watering good! I’m adding it to my MUST MAKE list tonight!


Julie July 24, 2012 at 9:34 pm

I had to laugh about your comment on the eggplant skin..I just cooked my first eggplant tonight (roasted slices) and the skin was awful for me…I almost gagged! I will certainly peel it no matter what I make from now on:) I want to try ratatouille also.


Find a Juicer July 24, 2012 at 10:08 pm

Fruits and vegetables are really good for the health that’s why I love to search for fruits and veggies blog. Preparing salads or juices for your family will be a great start of the day!

Thanks for the recipe!


veganamericanprincess July 24, 2012 at 10:54 pm

Thanks for the recipe! Now I know what to do with all the zucchinis and yellow squash I have been getting at my CSA!


Alaine @ My GF & DF Living July 25, 2012 at 8:19 am

I love the idea of a summer ratatouille! Perfect for this time of year and I always seem to have leftover zucchini from going a little crazy at the farmer’s market.


Meghan July 25, 2012 at 5:00 pm

This looks great and sounds so easy! I’ve tried about 4 of your recipes and love each one :) I live near Vancouver and I know you are back east, but where did you buy your Herbamare?


Angela (Oh She Glows) July 26, 2012 at 7:43 am

Hey Meghan, So happy you are enjoying the recipes! I buy the Herbamare at Costco. :) The bottle lasts foreeeeever, haha


Willow July 25, 2012 at 7:05 pm

I love rustic, easy to throw-together meals like this! And they’re always perfect with fresh farmer’s market ingredients. This actually reminds me of something I made last year, with an over-abundance of sweet corn, called Calabacitas. It’s a Mexican dish of zuccini and yellow squash, but the corn (fresh from the market!) really shone!

Wish I had a big bowl of this summer ratatouille… it’s got me craving all kinds of fresh produce!


Tarah @ What I Gather July 27, 2012 at 6:58 am

This looks so good! I’ll be hitting up the farmers market in the morning to make sure I have everything I need to make this one.


Moni Meals July 28, 2012 at 9:33 am

Yum! Love anything from the farmers market. We are so alike Ang, I laugh all the time about it. :) this meal looks perfect right now. I have all the ingredients. :) yum!


Jana August 4, 2012 at 9:43 am

Hi Angela. I chose this recipe last night, knowing I’m going to Milton’s Farmers Market this morning. It looks so delish. So pulling into the parking lot, I believe I saw you leaving?!? Or maybe I just imagined it could be you because I was browsing your site yesterday. Anyhows, I thought it was funny. Oh and I made those yummy oatmeal no bake chocolate cookies last night, sooo very good. My friend liked it too. Enjoy the gorgeous day that’s upon us. Happy long weekend.


Angela (Oh She Glows) August 4, 2012 at 6:22 pm

Hey Jana! Hmm must have been a twin of mine…heh. Unfortunately, we weren’t at the farmer’s market today! I do love that market though. :) Glad to hear you are enjoying the recipes! Happy long weekend to you too!


Jennifer M August 14, 2012 at 12:29 pm

I made this recipe! So simple and so very tasty! Thanx!!!


Laura August 18, 2012 at 6:07 pm

I just bought all these ingredients at the farmer’s market. I can’t wait to serve this for dinner. My family is slowly trying to eat more veggies. If all veggies looked as yummy as the ones in your recipe it wouldn’t be so hard. Thanks for the recipe.


NurseLala13 August 24, 2012 at 6:39 am

Thank you for delish dish! About eggplant – cut it in a half and soak in hot water. It will take care raff skin.


Melissa February 23, 2013 at 8:02 am

I cooked this dish yesterday and it was amazing. Unfortunately I did not have any fresh herbs handy, however it was still super tasty! I served it with quinoa and fresh salad. My fiance loved this dish too! I love the fact it’s so easy to prepare it!


Kristen March 12, 2013 at 9:29 pm

Hi Angela!
I just wanted to let you know that I tried this recipe last night and absolutely loved it. I plenty of leftovers so I used some to make stuffed peppers with some brown rice and I was great. I love going through your site everyday and discovering your many creations and I can’t wait to try more!


Bethany July 1, 2014 at 6:56 pm

My husband really does not like tomatoes but I love all the vegetables in this dish. I made it with the sauce and I loved it but he thought it was too saucy. Can you make it without the sauce or what are alternatives you would suggest?


Katie July 8, 2014 at 6:38 pm

This is *so* good! I didn’t measure out the chopped veggies, just used the whole thing so had to add a little extra sauce but neither of us thought that was a bad thing. Saving the leftovers for lunch tomorrow. It was perfect timing harvest wise for us, since everything (even the sauce) could be found at our farmer’s market. May need to make it again next week ;)


Jill March 27, 2016 at 8:30 pm

Made this today with some quinoa!!! It was delicious – didn’t really measure anything but turned out well and was really easy to make


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