Microwave Ratatouille


  • 1 medium onion

  • 1 small eggplant, peeled

  • 1 small zucchini

  • 1 small yellow squash

  • 3 Roma tomatoes

  • 2 garlic cloves

  • 2 Tablespoons French Pantry Rosemary Oil

  • 1 Tablespoon 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. 


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