Summer Vegetable Ratatouille

June 18, 2019

Stella Star Ingredient: Aged Pecorino Cheese

Summer Vegetable Ratatouille


  • 1 eggplant, cut in half horizontally and sliced

  • 1 yellow summer squash, sliced

  • 1 zucchini, sliced

  • 3 small roma tomatoes, sliced

  • 1 cup mozzarella cheese, sliced

  • 1 1/3 cups good quality tomato sauce

  • 4 sprigs thyme

  • ¼ cup freshly grated aged pecorino

  • Extra virgin olive oil, to taste

  • Freshly ground black pepper, to taste


  1. Cut vegetables and cheese into very thin slices.

  2. Pour tomato sauce into a round ceramic baking dish. Lay mozzarella slices on top.

  3. Arrange the eggplant, zucchini and tomato slices on top.

  4. Drizzle a liberal amount of olive oil on top and season with black pepper. Lay thyme on top and sprinkle with the freshly grated pecorino. Bake for 30 minutes at 350 degrees.

Summer Vegetable Ratatouille