Garden Fresh Ratatouille

photo (1)Fall is by far my favorite season for many reasons: the air is fresh, the clouds are more dynamic, it’s a new academic year, sweaters, boots, backyard bonfires, apple orchards, pumpkin patches, farmer’s markets and crock pot cooking (to name a few)! Onions, peppers, eggplant, zucchini and tomatoes are all ready to be harvested in our garden and one of the best ways to enjoy the bounty is to make a delicious ratatouille!  Ratatouille is a traditional French cuisine that originated in Nice.  The dish roughly translates to vegetable stew and it is oooh soo yummy! You can really throw any vegetables you want into a stock pot, let simmer for a few hours and it would qualify as ratatouille, but today I am going to share with you my favorite mixture of vegetables that are guaranteed to warm you up on cool autumn nights!


Serves 4


4 tomatoes, peeled, seeded and quartered

3 red bell peppers, seeded and sliced or cubed

3 zucchini or yellow squash (or both), cubed

2 eggplants, cubed

2 sweet yellow onions, peeled and quartered

2 garlic cloves, peeled and minced

1 Tablespoon extra virgin olive oil

1 cup organic vegetable broth

4 6oz marinated chicken breasts, cubed (optional)

Tomato Basil Marinade

1 cup organic tomato juice

4 garlic cloves, peeled and minced

4 Tablespoons of organic fresh basil, finely chopped

2 Tablespoons extra virgin olive oil


For Marinating Chicken

  • Whisk all ingredients together in a bowl
  • Brush the bottom of an oven safe baking dish with a Tablespoon of marinade
  • Place uncooked chicken in dish and poke all over with a fork (this allows the marinade to soak through the chicken)
  • Pour remaining marinade over chicken, use a brush to cover evenly
  • Cover and place in the refrigerator for at least 30 minutes (or leave overnight)

Baking Chicken

  • Preheat oven to 350 degrees
  • Remove chicken from the refrigerator, remove cover, drain any extra marinade and place in center rack of over
  • Cook for 18-20 minutes or until internal temperature of chicken reaches 160 degrees
  • When fully cooked remove from oven and set aside to cool


 For Ratatouille

  • In a large stock pot add olive oil
  • Add onions, zucchini, eggplants and bell peppers, cook over high heat for a few minutes
  • Lower the heat to a simmer and add tomatoes. Cover and simmer for about an hour.

*While veggies are simmering this is a great time to cube up your chicken

  • Add minced garlic, vegetable broth and cubed chicken (optional) and cover, simmer for another hour
  • Salt and pepper to taste and enjoy!

 *If the ratatouille is too “soupy” for you remove the cover and turn up the heat.  This will reduce it to a more stew-like consistency.

 *In my home we love this recipe so much we often double or triple the recipe and freeze the leftovers for lunches and last-minute dinner options!

 *Nutritional information:

  • Marinade, 10 calories per tablespoon
  • Chicken, 194 calories per 6 oz
  • Ratatouille, 134 calories per serving

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I love being able to go out into my backyard garden and pick all of the ingredients for diner (minus the chicken), but if you don’t have a garden I would recommend visiting your local farmer’s market or co-op.  Organic and heirloom veggies taste so much more vibrant than the generic, dime-a-dozen veggies available at the big box grocery stores and I feel it’s worth the investment. So why not whip up this tasty dish this weekend?!  Pair this meal with a nice red wine and don’t forget to serve it with a crusty bread to soak up every last delicious and nutritious drop!

 What are some of your favorite fall recipes? What types of veggies do you add to your ratatouille?




3 thoughts on “Garden Fresh Ratatouille

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