Microwave Ratatouille

Course Side Dish


  • 1 medium onion
  • 1 small eggplant peeled
  • 1 small zucchini
  • 1 small yellow squash
  • 3 Roma tomatoes
  • 2 garlic cloves
  • 2 tbsp FRENCH PANTRY Rosemary Oil
  • 1 tbsp FRENCH PANTRY Rosemary Basil Thyme Herb blend
  • 1-2 tsp Wild Garlic Salt flakes
  • fresh ground pepper


  • You will use your Grande Round Mold & Square Bonmat for this recipe. 
  • Using your Mandoline, slice the onion into ¼ inch slices and spread evenly in your Grande Round Mold.  Using your Garlic Press, add minced garlic to the onions.  Drizzle 1 Tbl. of the oil over the onions & garlic.  Sprinkle ½ Tbl. of the herb blend and 1 tsp. of salt on top of the onions.  Cover your Grande Round Mold with the Square Bonmat and microwave on high for 7 minutes.  While onions are cooking, prep your veggies.
  • Slice the eggplant, zucchini, squash and tomatoes all in ¼ inch slices using your Mandoline or your Santoku Chef Knife.  Place the eggplant, zucchini and squash in your Stainless Mixing Bowl.  Drizzle with ½ Tbl. of the oil and toss to coat evenly.  Sprinkle veggies with ½ Tbl. of the herb blend and toss again to coat.  
  • Remove onions from microwave (be careful with the hot steam that is under the Bonmat).  Layer the other veggies on top of the onions, alternating colors in a circular pattern starting on the outside edge of the Grande Round Mold and moving towards the center.  Once the veggies cover the mold, drizzle with the remaining oil & sprinkle with the remaining salt & a few grinds of fresh ground pepper.  Cover your Grande Round Mold with the Square Bonmat and microwave on high for 9 minutes.  Serve with any meat you are grilling or serve over top our Creamy Polenta Recipe.