Roasted Garden Ratatouille – $5 Dinner Challenge

So this meal involves a little vegetable chopping.

Okay, Fine. A LOT of chopping.

But it is worth every second. I promise.

We all loved this…including the boys.


1 green pepper (I used some from the freezer…$.33)
1 medium eggplant ($1.50)
1 medium yellow squash ($.75)
1 medium zucchini ($.75)
About 2 cups cherry or grape tomatoes (from the garden)

Fresh herbs from the garden – basil, oregano, and thyme
About 2 Tbsp olive oil ($.20)
Salt and pepper


First chop the eggplant and season with some salt. Place in a strainer or colander in the sink and let the juices out while you chop everything else.  When you are ready to throw it all together, rinse off the salt/juices and pat dry.

Then chop every else into 1/2 or so size pieces. Chop the herbs.  Toss everything into a large bowl with the olive oil and season with some salt and pepper.

Spread it out onto a single-ish layer on a cookie sheet and roast at 400 for 35-45 minutes, stirring once.

Roasty. Toasty.

Serve as is, over bread or over pasta.

**Note: I had the leftover ratatouille cold over cold leftover noodles.  Perhaps the best lunch I’ve had all summer!

Cost $3.53

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  1. says

    That looks wonderful Erin! I linked up a nice crock pot Balsamic Chicken that would go great with these roasted veggies… Mmmmm Mmmmm good! My mouth is watering just thinking about it :)

  2. Paula says

    Your ratatouile looks delicious! I had been looking for a good eggplant recipe. Last time I went to the pick fresh farm I picked up an eggplant and he suggested a stir fry. It was very good but I think your dish looks even better.


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