Winter Ratatouille

Team: Mighty Tigers

Host School: Flood Brook School

Age Group: Middle School



2 small thin eggplants, about 10 oz.

3 roma tomatoes

1 small butternut squash, neck only (around 6 oz.) peeled

1 delicata squash (unpeeled)

1 long sweet Potato, (around 4 oz.), peeled


3 Tb. Olive Oil

1 medium onion, diced

5 cloves garlic, minced

1 each Red, Orange and Yellow Bell pepper, diced small

½ T. Salt and ½ tsp. Pepper

28 oz. can of crushed tomatoes, strained

1 Tb. sugar

2 Tb. chopped fresh basil (8-10 leaves)

(Herb Seasoning)

2 Tb. chopped fresh basil (8-10 leaves)

1 tsp garlic, minced

2 Tb. chopped fresh parsley

2 tsp. fresh thyme

1 tsp. minced fresh rosemary

¼ cup olive oil

Salt to taste

(Serve with)

Parmesan cheese, grated

Baguette, sliced on an angle

Preparation Instructions

Preheat oven to 375 degrees.

Make the sauce: heat the olive oil, and saute the onion, garlic, and bell peppers until soft.  Season with salt and pepper.  Then add the crushed tomatoes and sugar.  Stir until the ingredients are fully incorporated.  Remove from heat, then add the fresh basil. Pour into an oven safe dish. Smooth the surface of the sauce with a spatula.

Peel butternut squash and sweet potato.

Slice all the veggies into 1/16 inch rounds. Slice eggplants and delicata squash into halves. Slice butternut squash and sweet potato into quarters, and set them aside. Toss the eggplant with olive oil and salt.

Arrange the sliced vegetables in long rows on top of the sauce (alternating the vegetables: eggplant, tomato, winter squash, sweet potato). Season with salt and pepper.

Make the herb seasoning: in a small bowl, mix together the basil, garlic, parsley, thyme, rosemary, salt, pepper and olive oil.  Brush the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes.  Uncover, and bake for another 20 minutes, until the vegetables are softened.

Shave parmesan or asiago cheese over it, and serve hot with a slice of crusty bread on the side. Enjoy!