Rosted Garden Ratatouille – Under $5


green pepper ($.33)
1 medium eggplant ($1.50)
1 medium yellow squash ($.75)
1 medium zucchini ($.75)
About 2 cups cherry or grape tomatoes (from the garden)

Fresh herbs from the garden – basil, oregano, and thyme
About 2 Tbsp olive oil ($.20)
Salt and pepper


First chop the eggplant and season with some salt. Place in a strainer or colander in the sink and let the juices out while you chop everything else.  When you are ready to throw it all together, rinse off the salt/juices and pat dry.

Then chop every else into 1/2 or so size pieces. Chop the herbs.  Toss everything into a large bowl with the olive oil and season with some salt and pepper.


Spread it out onto a single-ish layer on a cookie sheet and roast at 400 for 35-45 minutes, stirring once.

Cost $3.53


Read more:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s