I love how versatile ratatouille is. It tastes good both cold and warm. You can serve it over rice or quinoa for a filling vegetarian meal, or alongside chicken, meat or fish for a flavorful, light side. It keeps well in the fridge for several days, and can also be frozen for later use. To me, it’s the perfect summer food.

Next week we begin the Nine Days period, during which we don’t eat meat. There are lots of dairy options, but if you prefer to stay away from dairy, or you’re looking for some non-dairy alternatives, make a batch of this ratatouille and you’ll be covered. Eat it with fish one night, warmed up over rice the next, or take a container to work for lunch.

You’ll need to cut up your veggies to start. Roughly dice the onions, not too small. Cut the zucchini in rounds. If you’re using the bigger zucchini, cut them into half-rounds. Cut the peppers into strips, or half-strips if they’re particularly long peppers.

Begin by sautéing the onions in the oil and salt until soft and translucent, approximately 20 minutes in a strong pot.

While the onions are cooking, prepare the sauce. Pour the tomato sauce, water, oregano, basil, honey and salt into a small pot. Bring to a boil, then reduce to a simmer. Simmer uncovered for approximately 10–15 minutes until sauce is thick and flavorful.

When the onions are ready, add in the zucchini and peppers, and mix well. Pour in the sauce and cook until the zucchini and peppers are soft. If you’ll be freezing or refrigerating the ratatouille with the intention of reheating it at a later point, I suggest cooking it until the vegetables are just soft. If they’re too soft now, when you reheat it they will fall apart and become mushy.

Yields: 10–12 servings


  • 1 large Spanish onion, roughly diced
  • 2 lb. zucchini, sliced in rounds
  • 1 red pepper, cut in strips
  • 1 green pepper, cut in strips
  • ¼ cup oil
  • 1 tsp. kosher salt

Sauce Ingredients:

  • 2½ cups tomato sauce
  • ½ cup water
  • 1½ tsp. dried oregano
  • 1½ tsp. dried basil
  • 3 tbsp. honey
  • ½ tsp. kosher salt


  1. In the bottom of a strong pot, sauté the onion in the oil and 1 tsp. kosher salt until translucent (about 20 minutes).
  2. Meanwhile, put the tomato sauce, water, oregano, basil, honey and ½ tsp. salt into a small pot and bring to a boil. Reduce to a simmer and let cook for 10–15 minutes until thick and flavorful.
  3. Once the onions are soft and translucent, add the zucchini and peppers. Mix well. Pour in the tomato sauce and cook over a low flame until zucchini and peppers are soft.
  4. Note: If you’re going to be freezing and later reheating the ratatouille, or even refrigerating to later reheat, I suggest cooking it until the veggies are just soft enough. If they’re too mushy, when you try to reheat it they will fall apart.

Yields: 10–12 servings