Perfect Summer Ratatouille Recipe


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A light mix of eggplant, zucchini, yellow squash, cherry tomatoes, and sliced onion, flavored with mint and lemon juice

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  • 1 Tbs. olive oil, divided
  • 3 C. combination sliced zucchini and yellow squash
  • 1 C. sliced onion
  • 1 C. halved cherry tomatoes
  • 1/3 C. minced fresh mint leaves
  • 1 Tbs. fresh lemon juice
  • 1 (4.75 oz.) can prepared eggplant caponata
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper

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In a large skillet over medium-high heat, heat 1/2 Tbs. olive oil. Add the zucchini and yellow squash and onion and sauté for 5-7 minutes until tender, stirring often. Remove the zucchini-yellow squash sauté to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour. Yield: 4 Servings.

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