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Roasted Garden Ratatouille

Prep Time15 mins
Cook Time45 mins
Servings: 4 persons


  • 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, to taste


  • 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.