End of Summer Ratatouille

End of Summer Ratatouille

An easy solution to the end-of-summer vegetable takeover.


The end of summer brings a lot of lasts: the last swim in the pool, the last day it’s warm enough to comfortably wear shorts, the last time you can send your child to school without a jacket.

When it comes to your garden (or your grocery store), the end of summer also signals a time to gather the vegetables for their last hurrah.

So consider this ratatouille for your final “end of summer” meal. Transition into fall with this meal the kids will love to eat – and say! So regardless of which summer vegetables you choose to throw into the mix, you can’t go wrong with this foolproof dish.

End of Summer Ratatouille

Ingredients

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  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 medium zucchini cut into 1/4-inch slices
  • 1 large sweet onion, roughly chopped
  • 1 head of garlic, peeled and separated into cloves
  • 2 lbs. tomatoes, roughly chopped or halved if small
  • Yellow squash, cut into 1/4-inch slices
  • Red pepper flakes, to taste
  • Coarse salt and fresh ground pepper to taste
  • Fresh thyme, left on the stems
  • Fresh rosemary
  • Olive oil

Instructions

  1. Slice the onion and combine with garlic cloves
  2. Rinse and cut the remaining vegetables, trying to slice them to a similar size
  3. Combine all of the ingredients except seasoning in your largest roasting pan. Go ahead and throw the herbs in whole. Then just leave them in the pan when you’re done
  4. Add salt and pepper, drizzle with olive oil and toss to coat
  5. Cover the pan with foil and bake at 350 F for 45 minutes. The vegetables will be cooked but not browned. Optional: Remove some of the juices from the bottom of the pan if you like your vegetables more browned
  6. Remove the foil and bake for another 30 to 45 minutes until the vegetables are browned

Serve up this simple dish – leaving the herbs in the pan, they’ve served their purpose – with pork or chicken for a healthy meal full of end-of-summer flavor.

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