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Roasted Ratatouille

This classic French dish gets its earthy flavor from a blend of eggplant, garlic, onions, peppers, and squash.


3 Tbsp. olive oil

1 large eggplant, diced

2 Markon First Crop Zucchini, diced

2 Markon First Crop Yellow Squash, diced

1 Markon First Crop Red Bell Pepper, diced

1 Markon First Crop Yellow Onion, diced

4 cloves Ready-Set-Serve Peeled Garlic, diced

4 Markon First Crop Roma Tomatoes, diced

3 sprigs Markon First Crop Thyme, leaves only

Salt and pepper, to taste


In large roasting pan, heat oil until it moves quickly when pan is tilted. Once hot, place eggplant, zucchini, squash, bell pepper, onion, and garlic in pan; keep pan on high.

Once caramelization begins, add tomatoes and thyme; cook 3-4 minutes more. Place mixture in 400 degree F oven for 12 minutes, stirring occasionally. Season with salt and pepper; serve.