• 400 grams cherry tomatoes
  • 4 garlic cloves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 eggplants
  • 2 zucchinis
  • 2 red bell peppers
  • 50 grams panko
  • 50 grams grated Parmesan cheese
  • 2 tablespoons pesto
  • Oil for grilling
  • Salt and pepper
  • Delicious with pasta or bread

We loosely based this recipe on two classics: ratatouille and "poor man's Parmesan." We'll let you in on a little secret: we took some liberties with the latter. "Poor man's Parmesan" is actually toasted breadcrumbs (sometimes with a bit of garlic) used as a substitute for Parmesan cheese. Historically, this was because Parmesan cheese was much more expensive than breadcrumbs. Nowadays, you might do this if you want to eat vegan or just try a different topping. We did cheat a bit and added some Parmesan cheese, but you can certainly leave it out. Either way, it is delicious on this twist on ratatouille, full of flavor and vegetables. Enjoy!

Total votes: 8


  • Preheat the oven to 180°C (350°F).
  • Spread the cherry tomatoes, 3 peeled garlic cloves, balsamic vinegar, honey, and a pinch of salt and pepper in a baking dish. Roast the cherry tomatoes in the oven for about 20 minutes.
  • Meanwhile, slice the eggplants and zucchinis into thin rounds. Remove the seeds from the bell peppers and cut the flesh into 4 large pieces. Grill the vegetables in batches on a grill pan until they have golden brown grill marks and are cooked through. Season with salt and pepper.
  • Heat a small amount of oil in a frying pan and add the panko. Mince the remaining garlic clove and add it to the pan. Toast over low heat for a few minutes until the panko begins to turn light brown. Transfer the panko to a bowl and mix in the Parmesan cheese.
  • Cut the roasted bell pepper flesh into pieces about the same size as the zucchini slices.
  • Divide the roasted tomatoes among four plates and build a tower on each plate using zucchini, eggplant, and bell pepper slices. Garnish with pesto and the toasted panko. Serve with bread or pasta.

Tips from the author

  • Variation tip 1: Build the towers in the baking dish for a spectacular dinner presentation.
  • Variation tip 2: Cook your favorite pasta and blend the roasted cherry tomatoes and garlic with an immersion blender to make a sauce. Toss the pasta with the cherry tomato sauce and serve the vegetable towers alongside. Generously garnish with panko and pesto.

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