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Ratatouille My Way



  • 2 medium onions cut into 1/2 inch moons
  • 2 red peppers peeled and cored, and cut into 1/2 inch wide strips
  • 1 medium eggplant sliced into  1/2 inch thick slices and then cut quarters (peeled if you like)
  • 2 medium zucchini’s cut into 1/4 inch rounds
  • 15 whole garlic cloves, peeled
  • Olive oil
  • 1 tsp. Fresh chopped rosemary
  • Salt
  • 4 medium ripe tomatoes peeled if you like, cored and cut in chunks
  • 1/4 cup thinly sliced fresh basil



  1. Position your oven racks in the top third and bottom third of your oven.  Preheat to 400 degrees.
  2. Line 2 sheet pans with foil and top the foil with a piece of parchment paper.
  3. In a large bowl toss all the vegetables, except tomatoes, with the garlic, olive oil, rosemary and some salt to taste.
  4. Spread the vegetables on the 2 sheet pans evenly.  Do not spread too thin or they will burn.
  5. Roast, tossing the vegetables a few times and trade the pan placements until they start to brown and get tender.  45 minutes
  6. If vegetables look like they are burning, toss them tighter together and turn the oven down. If they look dry, add some olive oil.
  7. Divide tomatoes between both pans and roast 20-30 more minutes.
  8. Scrape all the vegetables into a bowl and toss.
  9. Top with fresh basil.  (And if you like heat, some red pepper flakes.) I also love shredded Parmesan cheese to taste.
  10. Serve warm as a side dish, on baguette slices for an appetizer or  over warm pasta.
  11. Yields 4-5 cups.