Summer Squash Ratatouille


Summer Squash Ratatouille

Author Chef Colton Wagner formerly of The Kitchen Next Door (2015)


  • 1 cup yellow squash, diced
  • 1 cup green zucchini, diced
  • 1/2 cup onion, julienne
  • 1/4 cup garlic, chopped
  • 3 cups tomatoes, chopped
  • 10 basil leaves, torn
  • 1 log goat cheese
  • 1 lemon, juiced
  • 1/4 cup kosher salt
  • 1 tbsp black pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil


  • Start with a large pot over medium heat. Add the olive oil and heat up for 2 minutes.
  • Add the zucchini and squash and saute for 3 minutes until they start to brown.
  • Add the yellow onions and continue to sweat until the onions become translucent.
  • Next, add the garlic and lower heat a touch. Cook until the garlic is aromatic but make sure not to burn.
  • Next, add the chopped tomatoes and basil. The tomatoes will release their water, so simmer all the vegetables for 5 minutes until half of the water has reduced. Season with the salt, black pepper, and lemon juice.
  • Finally, add the balsamic vinegar and reduce for 2 more minutes until most of the liquid has evaporated. Taste and adjust seasoning if needed. Serve on a plate or bowl and finish with the goat cheese. The dish can be served alone or topped with chicken, fish, or steak.