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Baby spinach leaves with water droplets.

Greek Ratatouille

Roasted vegetables, olive oil and simple seasonings combine to make this rustic Greek dish. Recipe source: Olive Tomato

Prep Time: 15 minutes Total Time: 1 hour 45 minutes Cook Time: 1 hour 30 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/2 cup Olive Oil
  • About a cup of Water
  • Fresh or dried Herbs, to taste (like Chives, Rosemary, Dill or Oregano)
  • 4 medium Potatoes, diced
  • 1 cup Tomatoes, diced
  • 3 Eggplants, diced
  • 4 Zucchini, diced
  • 2 Onions, diced
  • 2 Bell Peppers, sliced (optional)
  • 3 cloves Garlic, minced
  1. Preheat oven to 350⁰ F.
  2. Cut potatoes, eggplant and zucchini. Cut the onion and peppers. Pour all the vegetables in a large bowl. Add herbs. Mix.
  3. Add 1/2 cup olive oil and mix. Add salt and pepper to taste. Mix more.
  4. Transfer the vegetables to a large shallow pan to fit all the vegetables in one layer.
  5. Pour in a corner of the pan about 3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables. Cover with aluminum foil and roast for about an hour.
  6. When ready, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown. Let it cool and serve with bread.
Nutrition Facts
Serving Size 1/6 of recipe % Daily Value
Calories 265
Fat 8 g 10%
Saturated Fat 4 g 20%
Cholesterol 13 mg 4%
Sodium 58 mg 3%
Total Carbohydrates 32 g 12%
Fiber 5 g 18%
Sugars 4 g
Protein 15 g 30%
Ingredient Nutrition Info

Potatoes are a good source of vitamin B6 and vitamin C.

Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.

Eggplant is a good source of fiber, manganese and potassium.

Zucchini is a great source of vitamin C and vitamin B6.

Onions are a good source of vitamin C and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Garlic contains vitamin B6, manganese and phosphorus.

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