Best in Show Ratatouille
A vibrant, layered vegetable stew that celebrates the 'best' of summer produce with a silky tomato base and aromatic herbs. This mediterranean-inspired vegetarian ready in about 55 minutes pairs medium, finely chopped onion, minced garlic, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced into 1/2-inch cubes eggplant
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, diced into 1/2-inch cubes yellow squash
- 1, diced into 1/2-inch pieces red bell pepper
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup chopped fresh basil
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add eggplant and cook for 8 minutes, stirring occasionally, until golden brown and slightly softened.
- Step 2: Add zucchini, yellow squash, and red bell pepper, then cook for another 5 minutes until vegetables begin to soften.
- Step 3: Stir in chopped onion and minced garlic, cooking for 2-3 minutes until fragrant and onion is translucent.
- Step 4: Add canned diced tomatoes, tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine and bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender and flavors meld, stirring occasionally.
- Step 6: Stir in 1/4 cup chopped fresh basil during the last 5 minutes of cooking. Taste and adjust salt if needed before serving.
Frequently asked questions
How long does Best in Show Ratatouille take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best in Show Ratatouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely chopped onion from drying out.
Can I substitute ingredients in Best in Show Ratatouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best in Show Ratatouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best in Show Ratatouille?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
