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Rainbow Ratatouille

Rainbow Ratatouille


  • Red beets
  • Purple potatoes
  • Red onions
  • Tomatillos
  • Zucchini
  • New potatoes
  • Yellow squash
  • Golden beets
  • Sweet potatoes
  • Tomoatoes
  • Marinara sauce
  • Salt
  • Black pepper
  • Olive oil
  • Basil
  • Feta


  1. Cut red beets, purple potatoes, red onions, tomatillos, zucchini, new potatoes, yellow squash, golden beets, sweet potatoes, and tomatoes into 1/4-inch slices. Cover the bottom of a round skillet with 1 1/2 cups store-bought marinara sauce. Starting from the outer edge, arrange sliced veggies by color until you reach the center of the skillet. Sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons olive oil. Bake at 375 degrees for 40 minutes. Garnish with basil and feta.


  • Created by chef Nikki Dinki, author of Meat on the Side


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