Ratatouille with Sunflower Seed Pesto


Rrratatouille, it’s worth making, not only is it a palatable way to enjoy a smorgasbord of summer vegetable abundance, just the word ratatouille is fun to say. I love to enjoy ratatouille in a number of ways, traditionally it is a slowly stewed dish with herbes de provence, but I also love roasting it and layering the veggies all pretty like.  The addition of pesto is magnifique, and unless I can find a fresh bouquet of herbs de provence I will use pesto to add the pizazz required for a special french dish such as this. You could also try adding brazil nut pesto instead of sunflower for an extra selenium boost.  Now the possibilities for enjoying ratatouille are many. I love it as a simple elegant side dish with a roast chicken, or with poached eggs on top, ratatouille is also really nice with a soft cheese like chèvre and drizzled with balsamic reduction.

Roasted Ratatouille with Sunflower Seed Pesto

Heirloom tomato season is my absolute favourite, just look at those glistening sweethearts. The mad harvest is on, you can feel the end days of summer in the air. The time is now to enjoy the bounty and nourishment that summer gives us, replenish your stocks for that time that we’ll just pretend doesn’t even exist…



roasted ratatouille with sunflower seed pesto


What I’ll miss most about summertime…

-the livin’s easy

-my baby can’t even crawl yet and I’m certain that won’t last into the Fall

-jumping in the cool but not too cool river everyday

-the abundance of local food and wild food everywhere

-staying up late with the sun

Alas, it’s not over yet!

Roasted Ratatouille with Sunflower Seed Pesto

Prep Time: 10 minutes

Cook Time: 25 minutes


    For the pesto
  • 2 C fresh basil, loosely packed
  • 1/2 C olive oil
  • 1/2 C sunflower seeds
  • 2 cloves garlic
  • 1/4 C grated parmesan (optional)
  • 1/2 tsp sea salt
  • For the ratatouille
  • 1 small eggplant, cut into thin slices
  • 1/2 of a medium sized zucchini, cut into thin slices
  • 4 medium sized tomatoes, cut into thin slices
  • 1/2 of an onion, cut into thin slices
  • 1 sweet pepper, cut into thin slices


  1. Add basil, sunflower seeds, garlic,parmesan, olive oil and salt to a blender or food processor and process until smooth.
  2. Ratatouille
  3. Set oven to 375F
  4. In a skillet or baking dish assemble layers of eggplant, zucchini, tomato,onion and peppers, working your way out to the edge of the vessel.
  5. Sprinkle with salt and fresh cracked pepper and drizzle 1/2 C of your pesto over top. The seeds will get nice and toasty in the oven and the garlic basil flavour will penetrate all your lovely layers. Bake for 20-25 minutes

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