Vegetables Ratatouille

Indulge yourself with this Ratatouille idea, a vibrant and flavorful dish packed with fresh veggies and herbs, it’s healthy, delicious, and nutritional.


2 big zucchini

2 big yellow squash

8 small potatoes


2 cloves of garlic

½ small medium onion

Fresh oregano

2 big organic tomatoes

2 heart of artichokes

1 diced organic tomatoes can

1 tablespoon olive oil


  • Preheat the oven for 375˚F (190˚C).
  • Using a sharp knife or a mandoline, slice the squash, zucchini and potatoes, then set aside.
  • Make the sauce: Heat the olive oil in a sauce pan over low-high heat.
  • Sauté the onion, garlic, artichokes, fresh tomatoes about 10 minutes. Then add the crushed tomatoes. Stir until the ingredients are fully incorporated.
  • Remove from heat, then add the basil. Wait until cold down and blend well.
  • Add a bit of the tomatoes sauce on the ceramic or pyrex oven safe pan.
  • Arrange the veggies in alternating slices, (for example, squash, zucchini, potatoes). Season with salt and pepper.
  • Add a bit of the sauce on top of the vegetables.
  • Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 10 minutes, until the vegetables are softened.
  • Serve hot as a main dish or side. Enjoy!
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