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July 18, 2017

Versatile Ratatouille

VERSATILE RATATOUILLE

Ratatouille is versatile as an ingredient, topping or as a side dish. Making large batches of ratatouille and freezing during the season will provide a local ingredient throughout the school year!
This is a summer school food service recipe for Summer Squash, Eggplant, Tomatoes, Bell Peppers, and fresh Herbs.
Cooking and prep level: Intermediate.
Adapted from Viroqua WI Area Schools, The Fifth Season Project and Winnebago ReThink! Project
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield100
  • Serving Size6.17 oz
  • Energy59 cal
  • Cuisine
    • Italian
  • Course
    • Main Course
    • Hot Vegetable Side
  • USDA Meal Components
    • ¾ cup other vegetable
    • ¼ cup red/orange vegetable
  • Diet
    • Vegetarian

Ingredients

  • 10 lbs Zucchini, fresh, cut ¼ inch half moon slices
  • 7 lbs 8 oz Eggplant, fresh cubed ½ inch
  • 4 lbs Onion, fresh quartered, sliced thin
  • ¾ cup Garlic (approx. 30 cloves), fresh, minced
  • 2 lbs 8 oz Green Pepper, fresh, coarse chopped
  • 6 lbs Red Pepper, fresh, coarse chopped
  • 12 lbs Tomato, plum, fresh coarse chopped
  • ½ cup Parsley, fresh, minced
  • ½ cup Basil, fresh, minced
  • 3 Tbsp Oregano leaves, dried
  • 3 tsp Thyme leaves, dried
  • 4 Tbsp Salt
  • 3 Tbsp Black Pepper
  • 1 cup Olive Oil

Method

1

CCP: Heat ovens: 350 F conventional, 325 F convection, no fan.

2

Place all veggies in large totes or bowls. Toss to combine.

3

Spread veggies on deep sheet pans. Do not overcrowd pans.

4

Combine parsley, basil, oregano, thyme, salt, and pepper.

5

Sprinkle veggies evenly with herb/spice mix.

6

Drizzle oil over each pan.

7

Toss veggies lightly on pans with gloved hands.

8

Bake for approximately 25 minutes until veggies soften, stirring after 15 minutes.

9

CCP: Cook until internal temperature reaches 135 F for 15 seconds.

10

CCP: Hold at 135 F through service.

11

Serve with a #6 scoop.

Ratatouille, French meaning “a motley stew”, can be used in many ways. This seasonal vegetable blend can be used as a pizza topping, a savory ingredient in soups, casseroles, and stews or as a stand-alone side dish.

This is a perfect recipe to work on improving staff knife skills! To read about Winnebago County’s ReThink! Cooking Up Ratatouille project click here.

  • Nutrition Facts

  • 100 servings per container
  • Serving Size6.17 oz
  • Amount per serving
  • Calories59
  • % Daily Value*
  • Total Fat2.6 g3.33%
  • Saturated Fat0.4 g2%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium289 mg12.57%
  • Total Carbohydrate8.7 g3.16%
  • Dietary Fiber3.5 g12.5%
  • Total Sugars4.4 g
  • Protein1.9 g3.8%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Food Service Recipe, Summer

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