Recipes

Ratatouille is a spectacular way to celebrate the height of summer produce, bringing together a garden’s worth of colors and textures in one pan. As a vegetable-forward dish, it’s an incredibly delicious way to add more variety to your diet, transforming ingredients like squash, eggplant, and tomatoes into a rich, savory side dish. By cooking these summer staples, you can fill your plate with high-fiber, nutrient-dense vegetables without sacrificing flavor.

Equipment Needed

• Large oven-safe skillet (cast iron or heavy stainless steel)
• Chef’s knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Mortar and pestle or heavy pan (for crushing fennel seeds)

Ingredients

• 2 tbsp olive oil
• ½ large onion, thinly sliced (about 1 cup)
• 1 cup thinly sliced mushrooms (about 6-8 mushrooms)
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 medium zucchini, cut in half lengthwise and sliced into ¼” half circles
• 1 medium summer squash, cut in half lengthwise and sliced into ¼” half circles
• 1 small eggplant, cut into quarters lengthwise and sliced into ¼” quarter circles
• 1 tbsp capers, roughly chopped
• 1 tsp fennel seeds, crushed
• ½ tsp dried thyme leaves
• ½ tsp dried oregano
• 1 tsp black pepper
• 1/8 tsp (pinch) cayenne or red pepper flakes
• ½ tsp sea salt (or to taste)
• 2 tsp lemon zest
• 2 tbsp chopped parsley
• Optional: 2 tbsp chopped basil

Directions

1. Preheat your oven to 375°f (190°c). Ensure all your vegetables are sliced and ready to go. For the fennel seeds, use a mortar and pestle or the bottom of a heavy pan to crush them slightly to release their aromatic oils.
2. Place a large oven-safe skillet over medium heat and add the olive oil. Once hot, add the onion and mushrooms. Sauté for about 6–8 minutes until the onion is translucent, and the mushrooms have browned slightly. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced tomatoes, capers, crushed fennel seeds, dried thyme, dried oregano, black pepper, and cayenne. Stir the mixture and let it simmer for 5 minutes on the stovetop to concentrate the flavors.
4. Fold the zucchini, summer squash, and eggplant into the sauce. Season with sea salt.
5. Transfer the skillet to the oven. Bake for 30–35 minutes until the vegetables are tender and the sauce is bubbling.
6. Remove from the oven and add in the lemon zest, parsley, and optional basil.