Summer Squash Ratatouille

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I adore summer squash ratatouille, with all the fresh vegetables, herbs, and warmth. It might be from my French roots, of which I claim a good percent. My grandmother was born and raised and France, and, can you believe it? I have never been there. On my next trip, I will be seeking out this dish in some hidden away French cafe. Ratatouille is a traditional French stew made with onions, eggplant, and peppers. I put a summer twist on it by adding summer squash and chickpeas. This light dish is vegan and gluten-free and delicious over brown rice.

Summer Ratatouille

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Summer Squash Ratatouille

  • Author: Heather Carey
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Method: simmer


Full of seasonal vegetables and flavor, Summer Squash Ratatouille is filling in all the right ways!


Units Scale

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped medium
1 teaspoon each salt and pepper
2 large yellow squash, or zucchini, or a combination of both, diced
2 medium eggplants, diced
2 large red peppers, diced
1 large can of diced tomatoes
1 large can of chickpeas, rinsed
1 tablespoon red wine vinegar
3 tablespoons fresh oregano, minced
1/3 cup chopped fresh parsley


  1. In a large soup pot heat the olive oil over medium-high heat. Stir in the onion, salt, and pepper and sauté for about 5 minutes, or until the onion has softened.
  2. Add the squash and sauté for another five minutes. Stir in the eggplant and red pepper and continue sautéing until softened, 5 more minutes
  3. Add the tomatoes, turn the heat down to low and cover the pot. Simmer for 30 minutes.
  4. Turn the heat up to medium and add the chickpeas and the red wine vinegar. Stir in the oregano and parsley. Adjust the salt and pepper if necessary and serve over cooked brown rice, if desired.



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