Man! It has been a while since I posted a food piece! The combination of family, moving, *FINISHING MY DOCTORATE*, publishing another book, and pastoring at our amazing church may have in some small ways contributed towards me not keeping up here as well as I would've liked. However, now that we're settled back into Seattle and I've *FINISHED MY DOCTORATE* (hope you can sense the stoked-ness with the all caps), I plan on jumping back on here much more regularly. Over the last several months I've worked on several apps, mains, and of course, desserts and will be posting those in days to come...

So. Ratatouille. I love this dish for a number of reasons. 1) Ratatouille is my favorite Disney movie. 2) All the veggies makes my girls (Jana and Tov) particularly excited. 3) You can serve it hot or cold as a main or as a side and it is always a winner. 


  • 4 garlic cloves
  • 2 medium white onions
  • 3 medium zucchini
  • 2 medium eggplant
  • 3 sweet red peppers 
  • 3 sprigs rosemary
  • 6 sprigs thyme
  • 1 cup olive oil, more as needed
  • 2 large beefsteak tomatoes
  • 2 small bay leaves (tear em up)
  • 1 ½ teaspoons fine sea salt
  •  Freshly ground black pepper




  • Preheat oven to 350
  • Slice onions thinly to their roots. Chop both zucchini and eggplant into 1/4 inch pieces, slice up peppers into strips, peel and dice tomatoes and place tomatoes in bowl, add a bit of salt, pepper, and bay leaves and mix with your hands, grate and mix garlic into the tomatoes. 
  • Next, on separate baking sheets spread out the veggies (onions on one, zucchini on one, egg plant on one, peppers on one). Drizzle each pan with olive oil covering (not drowning!) all the veggies. Add rosemary (1) and thyme (2) to each of the veggie pans) and place in the oven. Bake for about 30-35 minutes for all the veggies (the onions will take longer!). Shake the pans or use a spatula to turn the veggies every 15 minutes to mix up the aweomeness. (By now your kitchen smells glorious). 
  • Once all the veggies are done, mix in the tomatoes really well and then place everything back on a baking sheet and cook for an hour. Look and see if you need more oil or not. Some recipes will call for you to hit it with oil again but that's not always necessary because you don't want your ratatouille swimming... that's what pools are for. 
  • That should do it. I also grilled chicken for a protein and made a parsnip puree for a side and it all paired wonderfully with a $10 bottle of Rosé!