Here’s a little story about my journey in the kitchen. I didn’t think I was great, loved to cook but never really thought anything of it. I thought that everyone cooked and felt that way about themselves and since I wasn’t trained aside from the Food Network and Google, I wouldn’t ever be able to do anything spectacular with food.
Then Disney came out with my favorite movie; Ratatouille. I know it sounds silly, but that movie really did teach me that anyone can cook and inspired me to take a risk and really try to follow my kitchen dreams.
This recipe is my take on the classic dish from the movie. While this isn’t actually ratatouille, it does use similar vegetables and in my opinion is better. I’ll often throw in some vegan sausage to add some protein or serve this over polenta or with some crusty garlic bread. This also makes a great leftovers and microwaves well. I always top mine with a little extra balsamic glaze like this one here.
- 1 eggplant
- 2 zucchini
- 2 summer (yellow) squash
- 1/2 large red onion
- 4 large tomatoes
- 1/2 large red bell pepper
- 4 garlic cloves
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- fresh basil julienned for garnish
- Chop eggplant into bite sized pieces. Set aside.
- Chop zucchinis, squash, red onion, red bell pepper, and tomatoes into bite sized pieces. Add to large mixing bowl.
- Thinly slice garlic cloves. Add to bowl.
- In bowl, add Italian seasoning, olive oil, salt and pepper. Stir to evenly coat. Pour into baking dish.
- Bake covered for 30 minutes. Remove from oven, add eggplant, stir to combine and bake for 30 minutes uncovered.
- Once finished baking, add balsamic vinegar and toss to coat. Garnish with fresh basil and serve warm.
This will keep in the fridge for 5 days. This can be prepped ahead of time for a same day bake, just don’t cut up the eggplant until you’re ready to cook.
*As an Amazon Associate I earn from qualifying purchases on affiliate links.