Roast and Winter Ratatouille

This weekend was great!  I had a dinner through Nommery at Fog City, which absolutely killed it at dinner.  My favorite part might have been the fact that I had to fillet a fish, which is always fun.

Then yesterday, I went to the Winter Fancy Food Show with a press pass.  Which pretty much means that I got to meet a ton of people who had interesting food and talk about MomNoms.  I think that may be one of my favorite things.

I love telling people that I like to make ‘fancy’ but easy meals for people.  So that they don’t have to go to a restaurant or order take out, they can make it themselves.

In fact, today I have a Valentine’s Day ratatouille and roast for you.  It sounds like it would take forever to make, but it really doesn’t.  And since it’s still winter, I used a lot of winter vegetables.

One of the great companies that I have met through blogging is Imperfect Produce.  They take ugly produce or produce that has been over ordered and sell it as a subscription process.

The day I found out about them, I ordered my first box.  I just got it on the 18th and was super excited about it!  I have never wanted to cook so much in my life, I had so many ideas.  But the ratatouille is what I thought would showcase it the most.

Imperfect Produce also cost much less than what I pay at the grocery store, so I’m not only reducing food waste, but cost!  I have never been so in love with a product in my life.

If you are in the Bay Area, I highly suggest you order this box!

Back to Valentine’s Day, do you want to make your loved one feel special?  Or do you want to make yourself feel special?  Make a ratatouille.  I came up with an easy way that you can get done in no time.

You can also plate it really pretty and impress whoever you are with.

Easy Winter Ratatouille


Published 01/23/2017

Quick and easy ratatouille


  • 1 Eggplant Sliced
  • 2 Butternut Squash Sliced
  • 1 Zucchini Sliced
  • 4 tomatoes quartered
  • 1 yellow pepper sliced
  • 1 orange pepper sliced
  • 1 Yellow onion chopped
  • Crushed tomatoes
  • 3 tbs Basil
  • 2 tbs oregano
  • Salt and pepper to taste
  • 2 tbs olive oil


  1. Preheat oven to 400F
  2. Place eggplant, squash, and zucchini into a 9x9 casserole dish, drizzle with olive oil, 1 tbs basil, 1 tbs oregano, and salt and pepper
  3. While veggies are heating, saute the peppers and onions over medium heat
  4. Add the rest of the seasoning and the crushed tomato
  5. Reduce until the veggies are tender or about 30 minutes
  6. Serve with the tomato sauce on the veggies
Prep Time: 20 mins.

Cook time: 30 mins.

Total time: 50 mins.



Published 01/23/2017

A perfectly juicy roast


  • 4lbs Chuck Roast
  • 2 tbs dried rosemary
  • 1 tbs dried basil
  • Pinch of Salt and pepper
  • 3 Tbs Olive Oil


  1. Pre-head oven to 400 and place cast iron skillet into oven
  2. Rub roast with oil, rosemary, basil, salt, and pepper
  3. Take out Cast iron skillet, sear each side for 5 minutes
  4. Place back into oven for 15 minutes or until 145-150F
Prep Time: 10 mins.

Cook time: 20 mins.

Total time: 30 mins.


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