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

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

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

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

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

Sprinkle veggies evenly with herb/spice mix.

Drizzle oil over each pan.

Toss veggies lightly on pans with gloved hands.

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

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

CCP: Hold at 135 F through service.

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.