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Baked Vegan Ratatouille cooked in a cast iron skillet
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5 from 5 votes

Vegan Ratatouille

This baked version of ratatouille is a visual and tasty delight!
Course: dinner, lunch, main course, side dish
Cuisine: French
Servings: 4 main course servings
Calories: 196kcal

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

    Calories: 196kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 210mg | Potassium: 962mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1958IU | Vitamin C: 81mg | Calcium: 97mg | Iron: 3mg