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


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

Makes 8 to 10 servings.


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