Vegan Ratatouille
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.
Thinly sliced summer vegetables layered over a herbed tomato sauce and roasted to perfection.
Nutrition per serving
Ingredients
Vegetables
Sauce
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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