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Deconstructed Ratatouille

Deconstructed Ratatouille

with Balsamic Tomatoes, Feta, and Garlic Ciabatta

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Ratatouille is a rustic stew from southern France featuring eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs. Traditionally, these ingredients are simmered for hours until tender; however, our chefs decided to “deconstruct” the dish by piling the veggies high on toast. We’ve got two words for you: bon appétit!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Yellow Bell Pepper

4 ounce

Grape Tomatoes

1 tablespoon

Italian Seasoning

1 unit


1 unit


½ ounce


2 unit

Ciabatta Bread

(ContainsSoy, Wheat)

¼ cup

Feta Cheese


2 clove


2 tablespoon

Balsamic Vinegar

Not included in your delivery

3 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories636 kcal
Energy (kJ)2661 kJ
Fat24 g
Saturated Fat5 g
Carbohydrate91 g
Sugar17 g
Dietary Fiber12 g
Protein16 g
Cholesterol9 mg
Sodium722 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and cut the onion into ½-inch wedges. Core, seed, and thinly slice the bell pepper. Trim the eggplant, then slice into ½-inch strips lengthwise. Cut each strip in half widthwise. Cut the zucchini into 3-inch sticks. Roughly chop the basil leaves.


Toss the onion, pepper, and half the grape tomatoes on a baking sheet with a drizzle of olive oil, the Italian seasoning, and a pinch of salt and pepper. Place in the oven for 20 minutes, tossing once, until softened and beginning to char.


Cut the remaining tomatoes in half. Toss in a small bowl with the balsamic vinegar, a drizzle of olive oil, and a pinch of salt and pepper.


Cook the eggplant and zucchini: Heat 2 Tablespoons olive oil in a large pan over medium-high heat. Working in batches, add the eggplant to the pan in a single layer. Cook 3-4 minutes per side, until slightly charred and soft. Set aside and cover to keep warm. Add the zucchini to the pan in a single layer (HINT: You may need to work in batches). Cook 3-4 minutes per side, until slightly golden brown.


Toast the bread: Halve the ciabattas. Place in the oven to toast 4-5 minutes. Cut the garlic cloves in half. Once the ciabatta is toasted, rub the cut side of the garlic onto the cut side of each toast. Drizzle with olive oil, and season with salt and pepper.


On the baking sheet, toss the feta cheese and half the basil with the roasted onion, pepper, and tomatoes. Plate the ciabatta toasts. Top with the eggplant slices, roasted veggie mixture, zucchini slices, and marinated tomatoes. Sprinkle with the remaining basil. (TIP: If you prefer, you can make a sandwich.) Enjoy!