Denise’s Ratatouille
Servings Prep Time
4sides 20minutes
Cook Time
Servings Prep Time
4sides 20minutes
Cook Time
  • 1 medium eggplantwashed and sliced 1/4 inch thickness
  • 2 large tomatoeswashed and sliced 1/4 inch thickness
  • 1 large white onionpeeled and sliced 1/4 inch thickness
  • 1 large green pepperwashed and sliced 1/4 inch thickness
  • 2 1/2tbsp Frescolio Basil Infused EVOO
  • 10 fresh basil leavesmedium in size, keep them whole
  • 2 small sprigs fresh oregano
  • salt & pepperto taste
  1. Preheat oven to 400°F. Prepare vegetables as above.
  2. Arrange vegetables in 9-inch pie or quiche pan, in spiral pattern, alternating eggplant, tomato, onion, and green pepper. Place herbs on top of arranged vegetables. Drizzle oil over vegetables, making sure to coat evenly. Finish with a sprinkle of salt and pepper.
  3. Place in oven and roast uncovered for 30 minutes. Remove from oven and let sit for 10 minutes before serving.
Recipe Notes

This recipe uses Frescolio Basil EVOO. You could also try it with Herbes de Provence EVOO or Tuscan Herb EVOO for a different taste. As a nice finish, try drizzling the Ratatouille with Fig or Traditional Dark Balsamic vinegar before serving. You might also want to try this with Salish Smoked Sea Salt, available in store.

If you are not a fan of eggplant, a great substitute would be zucchini.

A traditional ratatouille does not include cheese, although you can add some if you want. Try adding some shaved Parmesan or Asiago for the last 10 minutes of roasting.

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.