How to Make the Perfect Vegan Ratatouille
French · Medium · 90 min · 6 servings
This classic Provencal vegan ratatouille features beautifully layered summer vegetables slow-roasted in a rich tomato herb sauce without any animal products. This fully plant-based dish is as stunning to look at as it is delicious to eat.
Why this recipe works
This Vegan Ratatouille recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 160 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 medium eggplant thinly sliced into rounds
- 2 medium zucchini thinly sliced into rounds
- 2 medium yellow squash thinly sliced into rounds
- 3 medium Roma tomatoes thinly sliced into rounds
- 1 can crushed tomatoes
- 4 cloves garlic minced
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon herbes de Provence
Step by step instructions
Step 1: Make the Tomato Sauce
Preheat oven to 375 degrees Fahrenheit. In a 12-inch oven-safe skillet or baking dish combine crushed tomatoes minced garlic olive oil herbes de Provence and salt and pepper. Stir to combine and spread evenly across the bottom of the dish.
Step 2: Layer the Vegetables
Arrange the thinly sliced eggplant zucchini yellow squash and tomatoes in overlapping concentric circles over the tomato sauce alternating the vegetables for a colorful pattern. Pack them tightly as they will shrink during cooking.
Step 3: Season and Cover
Drizzle the top of the vegetables with olive oil and season generously with salt pepper and a little more herbes de Provence. Cover the dish tightly with aluminum foil.
Step 4: Roast Covered then Uncovered
Roast covered for 40 minutes until vegetables are very tender. Remove foil and continue roasting for an additional 20 minutes until the edges are slightly caramelized and the sauce is thickened.
Step 5: Rest and Serve
Allow ratatouille to rest for 10 minutes before serving. Garnish with fresh basil and serve as a main dish with crusty bread or over cooked farro or polenta.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- herbes de Provence → equal parts dried thyme rosemary and oregano
- yellow squash → red bell pepper for additional sweetness and color
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing vegetables unevenly which causes some pieces to overcook while others remain raw and tough
- Not salting the eggplant beforehand which can lead to excess moisture and a watery final dish
Nutrition facts
Per serving: 160 calories, 4g protein, 22g carbs, 7g fat, 6g fiber.
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