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Ratatouille (French Vegetables Casserole)

Featured in the Honolulu Star-Bulletin on January 24, 2007.



Ratatouille (French Vegetables Casserole)

  • 2 onions
  • 4 tomatoes
  • 2 green peppers
  • 1 round eggplant
  • 6 zucchini
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup minced parsley
  • 1 teaspoon basil
  • 2 cloves garlic, minced
  • 1/4 cup olive oil


Slice onions; cut tomatoes into wedges. Cut peppers and eggplant into 1-inch pieces; slice zucchini 1/2-inch thick. In the bottom of a 4-quart casserole place a layer of each vegetable; sprinkle layer with some of the salt, pepper, and parsley. Repeat, making additional layers until all vegetables are used. Mix remaining ingredients; drizzle over top layer. Cover and bake at 350°F for 1 hour; baste the top occasionally with some of liquid in casserole. Remove cover and bake additional 20 to 30 minutes to help reduce the liquid. Serve either hot or cold. Makes 8 to 10 servings.


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