Vegan Ratatouille

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 4
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Looking for a dish that’s not only stunning to look at but also a celebration of summer vegetables? This Vegan Ratatouille is your answer. It’s a classic French Provençal dish reimagined for plant-based eaters and perfect for any occasion.

Ingredients for Vegan Ratatouille

The base flavor comes from olive oil, which is essential for sautéing and bringing out the richness of the vegetables. Eggplant adds a creamy texture once cooked, while zucchini provides a light, tender bite. The sweet and vibrant red and yellow bell peppers bring color and a slight sweetness to the dish. Onion and garlic are aromatic staples that form the flavor foundation. Freshness and acidity come from ripe tomatoes, while dried thyme and oregano offer earthy, aromatic notes. Finally, a sprinkle of fresh basil at the end elevates the dish with its fragrant aroma.

Tips & Tricks

  • For an even cook, make sure your vegetable slices are uniformly cut at 1/4 inch thickness.
  • If short on time, feel free to use canned diced tomatoes for the sauce base.
  • Consider using a mandoline slicer for quick and consistent vegetable slices.

Serving Suggestions

This Vegan Ratatouille pairs wonderfully with a crusty baguette or over a bed of couscous for a more filling meal. For a touch of indulgence, drizzle with balsamic reduction before serving.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to incorporate other seasonal vegetables like mushrooms or squash.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Can I make this dish ahead of time?
Yes, you can prepare the tomato base and slice the vegetables in advance. Assemble and bake when ready to serve.

Vegan Ratatouille Recipe Walkthrough

First, get your oven preheated to 375°F (190°C). This will ensure it's ready by the time the dish is assembled. In a large pan over medium heat, warm up the olive oil. Toss in the onions and garlic, letting them sauté until they're softened and aromatic, which should take about five minutes.

Next, add the chopped tomatoes to the pan along with the thyme, oregano, salt, and pepper. Stir and let this simmer for another 5-7 minutes. You're looking for the tomatoes to start breaking down and melding with the aromatics.

Now, take a large baking dish and spread the tomato mixture evenly across the bottom. This will serve as a flavorful bed for the other vegetables.

Time to get a bit artistic! Arrange the sliced eggplant, zucchini, and bell peppers on top of the tomato base. You can go for a spiral or row pattern—whatever makes your heart sing and looks visually pleasing to you.

Drizzle with a touch more olive oil and give it another sprinkle of salt and pepper. Cover the dish with aluminum foil and pop it into the oven. Bake for 30 minutes, then remove the foil and let it bake for an additional 15 minutes. This helps the vegetables finish cooking and get beautifully tender.

Once out of the oven, sprinkle with fresh basil for a bright, refreshing finish. It's ready to serve!

Why You'll Love This Recipe

  • Simple yet elegant, making it perfect for both weeknight dinners and special occasions.
  • Utilizes fresh, seasonal produce for a burst of natural flavors.
  • Completely vegan and gluten-free, catering to various dietary needs.
  • Easy to adapt with whatever vegetables you have on hand.

Ingredients

2 tbsp olive oil
1 large eggplant, sliced into 1/4 inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 onion, thinly sliced
4 cloves garlic, minced
4 large ripe tomatoes, chopped
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan over medium heat, add olive oil and sauté onions and garlic until softened, about 5 minutes.
3. Add chopped tomatoes, thyme, oregano, salt, and pepper to the pan. Cook for another 5-7 minutes until the tomatoes start to break down.
4. In a large baking dish, spread the tomato mixture evenly at the bottom.
5. Arrange the sliced eggplant, zucchini, and bell peppers on top, alternating them in a spiral or row pattern.
6. Drizzle with a little olive oil, and sprinkle with salt and pepper.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until vegetables are fully cooked and tender.
8. Garnish with fresh basil before serving.

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