Ratatouille, Revisited: A Light and Easy Vegetarian Lunch

For lunch I’m usually in the mood for something light and colorful—but my daily salads can really get sad. So when I saw a retake on a recipe for ratatouille, I jumped on it. And it was perfect: A fresh but filling summer lunch, with loads of nutritional goodies including fiber, B vitamins, potassium, folate, vitamin C, biotin (good for hair and skin!), and some protein from the zucchini and cheese. French cuisine with an American twist!

ratatouille revisited for lunch


  • Onion
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 zucchini, sliced longways and insides scooped out
  • 1 eggplant
  • 2 tomatoes
  • Handful of basil, chopped
  • Grated comte cheese
  • Chili powder, to taste
  • Salt and pepper, to taste


  1. Sautee garlic and onion in 1 tbsp oil until brown
  2. Add rest of oil to pan and insides of zuchinni along with eggplant; cook covered for 2-3 minutes
  3. Add tomatoes, cook covered for another 2 minutes
  4. Add basil, cook covered for another minute until whole mixture gets soft
  5. Scoop mixture into zucchini base. Top with cheese.
  6. Grill (I cooked on a pan over our stovetop) until cheese is melted and zucchini base is soft.


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