This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.

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  • Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.

  • Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.

  • Bake in the preheated oven until all vegetables are tender, about 1 hour.

Cook's Note

While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

177.1 calories; 2.7 g protein; 17.7 g carbohydrates; 0 mg cholesterol; 97.2 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
Delicious! If you are using 1/2 cup olive oil you don't need to add water just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe! Read More
(13)

Most helpful critical review

Rating: 3 stars
07/18/2013
I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me. Read More
(1)
27 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/21/2009
Delicious! If you are using 1/2 cup olive oil you don't need to add water just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe! Read More
(13)
Rating: 4 stars
08/04/2009
Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway cutting it back by a half worked just fine. Thanks for a good recipe. Read More
(12)
Rating: 4 stars
08/04/2009
I made this for a crowd and everyone LOVED it! There was not one speck of leftovers and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe it will remain a staple in my kitchen! Read More
(8)
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Rating: 4 stars
07/21/2010
Simple healthy and delicious! I usually don't go for mint but it really works here. The capers are also key. Read More
(6)
Rating: 4 stars
12/10/2011
I really liked this but bf didn't--not a surprise since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe! Read More
(5)
Rating: 5 stars
01/01/2012
Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes. Read More
(4)
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Rating: 5 stars
09/16/2011
Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again. Read More
(4)
Rating: 5 stars
03/23/2011
I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my windowsill) so used a lesser amount of dried other herbs. Accidentally forgot the garlic and parsley but dried parsley doesn't have a lot of flavor anyway. I only used 1 Tbsp capers and used 2 cups of canned tomato sauce instead of the fresh tomatoes to make it quicker. Definitely a keeper! Read More
(4)
Rating: 5 stars
07/30/2009
Served it for my husband and a friend tonight and went over very well! Read More
(3)
Rating: 3 stars
07/18/2013
I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me. Read More
(1)