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Jessica Kelly
Prep
45m
Cook
50m
Total
1h 35m
Ingredients
Method
Turn cooking mode on
Step 1
Prep the vegetables. Once trimmed, cut the zucchini, summer squash, eggplant, and Roma tomatoes into 1/16-inch-thick rounds. Use a mandoline for the zucchini and summer squash if desired, and use a knife for the eggplant and tomatoes because their flesh is too soft for the mandoline.
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For
6
M
I
Key Ingredients in Ratatouille
1
medium
Zucchini, about 8 ounces
1
medium
Yellow summer squash, about 8 ounces
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Make ahead: The yellow squash, zucchini, and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container. The ratatouille can be prepped and assembled in the skillet up to 1 day in advance. Cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Made it?
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Jessica Kelly
Prep
45m
Cook
50m
Total
1h 35m
Ingredients
Method
Turn cooking mode on
Step 1
Prep the vegetables. Once trimmed, cut the zucchini, summer squash, eggplant, and Roma tomatoes into 1/16-inch-thick rounds. Use a mandoline for the zucchini and summer squash if desired, and use a knife for the eggplant and tomatoes because their flesh is too soft for the mandoline.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Key Ingredients in Ratatouille
1
medium
Zucchini, about 8 ounces
1
medium
Yellow summer squash, about 8 ounces
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make ahead: The yellow squash, zucchini, and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container. The ratatouille can be prepped and assembled in the skillet up to 1 day in advance. Cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Only visible to you
Made it?
Cancel
