Ratatouille recipe serves up harvest vegetables

Chef Fraser MacLeod cooked up a downtown ratatouille using farmers market-purchased and Manitoba-harvested ingredients. Here's his recipe.

Chef Fraser MacLeod's recipe features Manitoba ingredients

Chef Fraser MacLeod made a ratatouille for downtown crowds using only local produce from the farmers market. (Lindsay MacKenzie/CBC)

Drawing inspiration from fall harvest vegetables, chef Fraser MacLeod of 529 Wellington prepared and served a roasted squash ratatouille using only the ingredients he could find at the downtown Winnipeg farmers market on Thursday.

Chef Fraser MacLeod shows off the locally sourced ratatouille he served up to downtown crowds. (Lindsay MacKenzie/CBC)
Ratatouille is a traditional French Provençal vegetable dish with stewed tomato taste.

"You can make ratatouille with many different types of ingredients," MacLeod said.

"Here I have potatoes, zucchini, carrots and celery," he said, indicating a mixing bowl filled with fruit and vegetables on his cooking table. "You can even make ratatouille out of apples."

As with most French cuisine, the presentation sets the dish apart. The vegetables are carefully layered in a circular pattern over the tomato-based sauce.

Ratatouille is a traditional French Provençal vegetable dish with stewed tomato taste. (Lindsay MacKenzie/CBC)

Roasted squash ratatouille with feta by Chef Fraser MacLeod at 529 Wellington


  • 2 zucchini
  • 1 large eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 to 3 leeks
  • 1 small butternut squash
  • 1 pint grape or cherry tomatoes
  • 1/4 cup olive oil
  • 2 tsp fresh basil
  • 1 tsp salt
  • 1 tsp fresh thyme
  • 1 tsp fresh crumbled rosemary
  • 1 lemon
  • 1 tsp granulated sugar
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 cup shredded fresh basil, optional
  • 1 cup crumbled feta, optional


Place oven racks in top and bottom third of oven. Preheat to 400 F (200 C). Slice zucchini in half lengthwise, then into large chunks. Chop unpeeled eggplant into similar-size chunks. Coarsely chop peppers. Slice off and discard dark green tops and roots from leeks. Slice leeks in half lengthwise. Fan out and rinse under water. Thinly slice. Peel squash. (Microwaving on high for a couple of minutes makes this easier.) Cut into pieces the same size as zucchini. Place veggies and tomatoes in a very large bowl. Add olive oil, basil, salt, thyme and rosemary. Toss to coat. Spread over two large baking sheets.

Roast in top and bottom third of oven until squash is tender but not mushy, 35 to 45 min. Rotate sheets and stir veggies halfway through. Squeeze juice from lemon into a bowl. Stir in sugar and garlic. Whisk in oil. Place cooked vegetables into a large bowl. Drizzle with half of dressing and toss. Taste and add more dressing if needed. Great warm or at room temperature or cover and refrigerate up to 2 days. Add basil and feta just before serving.

Makes 6 servings.

CBC Manitoba partnered with the Childhood Nutrition Council, Downtown Winnipeg BIZ and some of the city's most talented chefs to offer recipe demonstrations that highlight local ingredients and local shop owners who harvest them. Recipe demonstrations took place every Thursday in August at 11:50 a.m. and 12:30 p.m.