Vegan ratatouille is the perfect summertime meal when fresh and flavorful yellow squash, zucchini, eggplant, and tomatoes are easily accessible. Serve it as your main course over rice or quinoa, with your favorite crusty bread. It can also be eaten as a side.
This dish is a visual delight as well as delicious! In this version I arrange the summer veggies in a skillet using a spiral pattern, and then bake. Once you try making it this way, I don’t think you’ll ever go back to eating the stewed version of ratatouille.
Even though we didn’t get much rain this summer, the garden still exploded with squash, eggplant, tomatoes, and herbs! This recipe is such a great way to enjoy the bounty.
What Does Ratatouille Mean?
No the word “ratatouille” did not originate with the Pixar animated film by the same name. In fact, per Wikipedia, ratatouille designates a “French Provençal dish of stewed vegetables which originated in Nice, France.”
This updated version takes the stew out of the dish, and adds pizazz!
Method Overview
- Make tomato sauce in oven proof skillet
- Cut and arrange veggies
- Top with fresh herbs in olive oil; bake
Vegan Ratatouille
Equipment
- 9-inch cast iron skillet (or other large oven safe skillet)
Ingredients
Sauce
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, diced
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon freshly ground black pepper
- 2 cups crushed tomatoes or tomato puree
Veggies
- 1 to 2 medium-small yellow squash, sliced very thin
- 1 to 2 medium-small zucchini, sliced very thin
- 1 small eggplant, sliced very thin
- 2 to 3 plum tomatoes or small heirloom tomatoes, sliced thin
- 1/4 teaspoon Himalayan sea salt
Herbed Oil
- 2 Tablespoons olive oil
- 2 Tablespoons chiffonade fresh basil (see notes for "how to chiffonade basil")
- 2 Tablespoons chopped fresh thyme leaves
- 1 Tablespoon chopped fresh marjoram (or oregano), optional
- 2 cloves garlic, minced
Instructions
Preheat oven to 375ºF
Start by Making the Sauce
- Heat the oil in the skillet over medium-high heat with a bit of diced onion.When the onion begins to sizzle, add the remaining onion, plus the red bell pepper, and sauté for about 5 minutes; stirring occasionally. Add the garlic about halfway though this step.
- Add the seasonings; continue to cook, while stirring, for about 30 seconds.
- Stir in the tomatoes and bring to a simmer. Simmer for about 20 minutes, partly covered, stirring occasionally.
To Arrange the Veggies
- You will be arranging the veggies in the same skillet with the sauce.Starting from the center, arrange the yellow squash, zucchini, eggplant, and tomatoes in a circular and consistently alternating pattern (see photos). As you go along, gently press the veggies down into the sauce a little bit.
- Using your fingers, evenly sprinkle the arranged veggies with the salt.
To Make the Herbed Oil
- In a separate small skillet or pan, warm the oil over low heat with the herbs. Let the herbs wilt and infuse into the warm oil for about a minute; do not cook.
- Pour the oil/herbs over the vegetables arranged in the skillet.
To Bake
- Cover the pan with a sheet of parchment paper and bake for 40 minutes. Uncover and continue baking for 20 more minutes.
Nutrition
Omnivore Variation
Serve with grated pecorino Romano or parmesan cheese.
If you enjoy this recipe, you may also like Simply Green Beans and Mushrooms.
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