Vegetarian Ratatouille

Recipes | Dinner
Print Recipe
Prep Time: 30 minutes
Yields: 4 servings
Sylvia Melendez-Klinger, MS, RD
Grain Foods Foundation

A gardener’s mid-season bounty of peppers always has a place in one of our favorite summer meals. Add in fresh zucchini and pasta, and this ratatouille can do no wrong.


  • 1 lb. gemelli pasta uncooked, 16 oz.
  • 2 tablespoons olive oil
  • 1 cup yellow onion chopped
  • 3 cloves garlic chopped
  • 1 large zucchini chopped
  • 1 red bell pepper chopped into 1-inch cubes
  • 1 cup ripe tomatoes chopped
  • 1 cup tomato juice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 tablespoon teaspoon dried basil or 1fresh basil chopped
  • 1 teaspoon salt free all-purpose seasoning

Try this tasty recipe for Vegetarian Ratatouille, which is not only packed with grains but is also under 500 calories.


  1. 1. Prepare pasta according to package directions. Drain and set aside.
  2. 2. In one large skillet, heat olive oil and cook onions, garlic, zucchini, and peppers for about 3 to 5 minutes or until all vegetables are tender.
  3. 3. Add tomato juice and remaining seasonings. Stir and bring to a simmer. Cook uncovered for about 8 to 10 minutes or until liquid is almost absorbed. Add tomatoes and cook for another 2 to 3 minutes.
  4. 4. Gently fold in prepared pasta.