---
title: Summer Ratatouille
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/summer-ratatouille-55afd610f8b25e3b388b4567
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Eggs
  - Milk
  - Wheat
tags: []
rating: 4.0
rating_count: 555
source_chef: Recipe Development Team
nutrition:
  calories: 598
  protein: 23
  fat: 29
  carbohydrates: 61
  fiber: 14
  sodium: 806
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Tortellini/summer-ratatouille.avif"
---
Preheat oven to 450 degrees. Bring a #large pot{} of water to a boil with a large pinch of salt. Dice @zucchini{1%unit}, @yellow squash{1%unit}, and @eggplant{1%unit} into ½-inch cubes. Core, seed, and remove the white ribs from @red bell pepper{1%unit}, then cut into ½-inch cubes. Mince @shallot{1%unit}. Core, seed, and dice @tomato{1%unit}. Strip @thyme{1%sprig} leaves off the sprig and roughly chop. Mince or grate@garlic{2%clove}.

Toss the eggplant, zucchini, and yellow squash on a #baking sheet{} with 2 tablespoons @olive oil{2%tbsp} and a pinch of salt and pepper. HINT: You may need two baking sheets depending on their size. Place in the oven to roast for ~{25%minutes}, until soft and golden brown.

Meanwhile, heat ½ tablespoon olive oil in a #large pan{} over medium heat. Add the minced shallot and cook ~{3%minutes}, until softened. Season with salt and pepper. Add the red pepper and cook ~{5%minutes}, until soft and slightly caramelized. Stir in 1 pressed garlic clove and cook ~{30%seconds}, until fragrant. Season with salt and pepper, then turn off the heat.

Add @cheese tortelloni{9%oz} to the boiling water and cook ~{7%minutes}, until tender. Drain using a #strainer{}.

Very thinly slice @basil{½%oz} (this is called a chiffonade). Add the roasted vegetables into the pan with the shallot and peppers and toss to combine. Return the pan to medium heat, then toss in the tortellini and @Parmesan cheese{¼%cup}. Cook, tossing, ~{1%minutes}, until cheese melts. Season with salt and pepper.

Serve the tortellini divided between bowls, sprinkled with the basil chiffonade. Enjoy!