Harvest Ratatouille

Harvest Ratatouille

Ratatouille is a popular dish that includes summer vegetables like eggplant, bell peppers, onions and squash. It’s a healthy Italian dish that will provide a light dinner or lunch that’s perfect just for two.

Harvest Ratatouille

  • Makes 2 servings

To make this dish you’ll need:

  • olive or vegetable oil
  • 1 small red or green bell pepper – coarsely chopped
  • chopped onion
  • 1 garlic clove – minced, eggplant – diced
  • zucchini – diced
  • yellow summer squash – diced
  • 1 tomato – chopped
  • chopped fresh parsley
  • oregano
  • dill weed
  • pepper
  • grated Parmesan cheese


In a medium sized skillet, heat up 2 tablespoons of olive or vegetable oil over medium high heat. When oil gets hot, add in chopped bell pepper, 1/2 cup chopped onion and the minced garlic. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are tender and crisp.

Stir in 1 1/2 cups of diced eggplant, 1 cup of diced zucchini and 1 cup of diced summer squash. Cook, stirring constantly, for 5 to 7 minutes till tender and crisp.

Stir in the chopped tomato, 1 tablespoon of fresh parsley, 1 teaspoon oregano, 1 teaspoon dill weed and 1/8 teaspoon of pepper. Cook until all ingredients are completely heated. Remove from heat and serve on two plates. Sprinkle with Parmesan cheese.

Bonus Recipe:

Salad Bar Stir Fry

  • Makes 4 servings

To make this dish you’ll need:

  • 4 cups hot cooked rice or noodles
  • sesame oil
  • 8 cups of assorted fresh vegetables – cut up (broccoli, cherry tomatoes, carrots, bell pepper, pea pods, onions and mushrooms, etc.)
  • water
  • bottle of stir fry sauce
  • shelled sunflower seeds (optional)


Prepare rice or noodles according to package directions.

Meanwhile, in a large skillet, heat up 1 tablespoon of sesame oil on medium high heat until hot. Add in chopped vegetables that are firm like: broccoli, carrots, celery, onions, bell peppers and pea pods and cook, stirring constantly, 4 minutes.

Add in medium firm vegetables like: mushrooms, bean sprouts and zucchini and cook, stirring constantly, for 2 to 3 minutes.

Add in 3 tablespoons of water. Reduce heat to medium and then cover pan and cook another 2 to 3 minutes, stirring occasionally.

Add in 1/2 cup of stir fry sauce and your tender vegetables like: tomatoes and spinach. Cook and stir until all is thoroughly heated. Remove from heat and sprinkle with sunflower seeds. Serve over cooked rice or noodles.

The Author:

Brandy Summers

Photo. Codrin Alex

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