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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
