Falmouth Garden Vegetable Ratatouille
A vibrant ratatouille featuring fresh summer vegetables, slow-simmered with herbs to bring a taste of Falmouth's garden bounty. This french-inspired vegetarian ready in about 55 minutes pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 (about 1 lb), diced into 1/2-inch cubes eggplant
- 2 medium, diced into 1/2-inch cubes zucchini
- 1 large, diced red bell pepper
- 1 large, diced yellow bell pepper
- 4 large ripe, chopped tomatoes
- 1 large, diced onion
- 3 cloves garlic cloves, minced
- 4 tbsp olive oil
- 1 tsp chopped fresh thyme
- 1/4 cup chopped fresh basil
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Add 1 medium diced eggplant (1/2-inch cubes), 2 diced zucchini, and 2 diced bell peppers (1 red, 1 yellow), stirring well. Cook for 8-10 minutes until vegetables begin to soften.
- Step 3: Stir in 4 chopped large ripe tomatoes, 1 tsp chopped fresh thyme, 1 1/2 tsp sea salt, and 1 tsp black pepper. Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally until all vegetables are tender and flavors meld.
- Step 4: Remove from heat and fold in 1/4 cup chopped fresh basil just before serving to add fresh aroma and color.
Frequently asked questions
How long does Falmouth Garden Vegetable Ratatouille take to make?
Total time is about 55 minutes (15 min prep + 40 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 Falmouth Garden Vegetable 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 eggplant from drying out.
Can I substitute ingredients in Falmouth Garden Vegetable 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 Falmouth Garden Vegetable 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 Falmouth Garden Vegetable Ratatouille?
French 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.
