Vegetarian Ratatouille Recipe

PREP TIME:  90 Minutes



  • 2 cups Lakeside Cocktail Tomatoes

  • 2 zucchinis

  • 2 eggplants

  • 2 squashes

  • 1/2 cup Parmesan

  • 3 tbsp olive oil

  • 1 tsp oregano

  • 1 tsp red pepper flakes

  • 5 fresh thyme sprigs


  • 5 Lakeside Cocktail Tomatoes

  • 1 Lakeside Red Bell Pepper

  • 1 yellow onion

  • 4 garlic cloves

  • 2 tbsp olive oil

  • 1 tsp sugar

  • 1 tsp smoked paprika

  • 1 tsp Herbes de Provences

  • 2 tbsp basil

  • 1 tbsp balsamic vinegar

  • 1/2 cup fresh cream

  • 1/2 cup Parmesan

  • salt and pepper



Heat oven to 375°F.

Heat olive oil in a large pan. Chop onions and garlic and add to pan. Saute for 4-5 minutes,

Chop peppers and tomatoes and add. Cook until tender. Season with balsamic and all sauce spices except basil.

Cook the sauce over medium-low heat, simmering for 5 minutes.

Add chopped basil, fresh cream, and Parmesan. Remove from heat and pour into a baking dish.

Cut all vegetables into thick, round slices. Place them into the baking dish atop the sauce, alternating vegetables.

In a small bowl, mix remaining olive oil with red pepper flakes and oregano. Brush onto the vegetables and top with thyme.

Cover the dish with foil and bake for 50 minutes. Add remaining Parmesan and bake another 10 minutes.

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