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Acadia's Ratatouille

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“We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt.”
1hr 35mins

Ingredients Nutrition


  1. In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
  2. Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
  3. Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
  4. Add basil, oregano and parsley mixing with other ingredients.
  5. Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
  6. Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
  7. Place parmesan cheese on table to be sprinkled on top of each individual serving.
  8. Enjoy!

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