Farm markets now have an abundance of all the vegetables needed to make a perfect ratatouille. Add some crusty bread alongside, or a whole grain such as farro (my favorite), and you have a complete meal. The only hard part is preparing all the vegetables, but truthfully, they’re so beautiful and colorful that you can imagine you’re creating a work of art.

We drizzled our servings with chili oil with crispy garlic and shallots, which we just discovered and now can’t get enough of. You might prefer a drizzle of your best olive oil or balsamic vinegar.  Pesto is good too.


16-ounce can garbanzos, drained

1 medium eggplant cut into 1-inch cubes

3 cups cherry tomatoes

2 to 3 cups zucchini cut into 1-inch chunks

1 medium onion sliced into thin wedges

1 large red bell pepper cut into 1-inch pieces

6 cloves garlic, diced

2 Tbsp. snipped rosemary

1 tsp. salt

Freshly ground black pepper

3 Tbsp. avocado oil


1. In a large bowl, combine garbanzos, eggplant, tomatoes, zucchini, onion, pepper, garlic, rosemary, salt and pepper.

2. Drizzle the oil over all and toss well with your hands to coat all the vegetables evenly.

3. Heat your oven to 425 degrees. Line a large sheet pan or roasting pan with parchment or spray it with nonstick cooking spray.

4. Evenly distribute the vegetable mixture in the pan and roast for 35 to 40 minutes, stirring the vegetables halfway through the cooking time. The vegetables should be very soft and tender when done. Taste for salt and pepper.

5. Transfer the vegetables to a serving bowl and give them a good stir to help them develop a jammy consistency.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at