Tender Tossed Vegetable and Penne Ratatouille

Tender Tossed Vegetable and Penne Ratatouille


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Enjoy a classic in half of the time and with half of the effort! This ratatouille recipe is simple and filled with tender veggies that have been cooked with a garlic-onion saute blend.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 2 eggplants, thinly sliced
  • 3 onions, finely diced
  • 1 large zucchini, thinly sliced
  • ½ C. grape tomatoes, halved
  • 3 T. extra virgin olive oil
  • Salt and pepper to taste
  • 5 garlic cloves, minced
  • 1 tsp. thyme
  • 1 ½ lb. penne pasta
  • ½ C. mozzarella cheese
  • Pasta sauce

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Heat oil in a large skillet and saute onions and garlic until fragrant. Add in eggplant, zucchini, and tomatoes; stir and cook until vegetables are tender. Season with salt, pepper, and thyme. Pour in pasta sauce and simmer for 3-5 minutes. In a large serving bowl, toss veggies in sauce with cooked penne. Add mozzarella and stir once more until melted, or top off the ratatouille and broil for a few minutes to bake cheese.

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