This Best Vegan French Ratatouille Recipe is an easy, healthy, and delicious low-carb casserole dish that’s oven-baked in a skillet to perfection! Not only is this amazing one-pot dish low-carb and low-fat, but it’s also perfect for using up leftover veggies and tastes just like the original from France!
The Best Vegan Ratatouille Recipe
I love fresh vegetables in all shapes, colors and variations! For me, there is nothing better than using fresh food to indulge your senses with a delicious taste experience. Therefore, it is also very important to me to use them in time to save them from “food waste”.
When I recently asked in my Instagram story, which vegetables you throw away most often, the most chosen ingredients were tomatoes and zucchini, among others. Therefore, I have now made it my mission to create a delicious vegan ratatouille recipe with them. I hope you’ll love it as much as I do!
What is Ratatouille?
Ratatouille is a classic French vegetable stew or Mediterranean oven roasted vegetable dish. It is loaded with fresh vegetables such as zucchini, tomatoes and eggplant. Often yellow squash as well as red bell peppers are added, but you can get creative depending on what you have in your fridge.
The vegetables are then thinly sliced and arranged in an oven-proof skillet or round casserole dish on top of an aromatic homemade tomato sauce in a roundel. I like to add some vegan mozzarella balls and some grated vegan cheese on top, but you can also just sprinkle the veggies with herbs and drizzle with a little olive oil and bake it without any dairy-free cheese.
How to make the best ratatouille
This oven-baked ratatouille recipe is super easy to make at home using simple ingredients and fresh veggies! As always, I recommend checking out these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the tomato sauce
Start by sautéeing the onions and garlic for a few minutes. Next, add the tomato paste and the strained tomatoes. Season with salt, pepper and herbs and let it simmer for 5 minutes. Then pour the tomato sauce into a round 9.5-inch (24 cm) baking dish (or leave it in the pan if it is ovenproof).
Step 2: Arrange the vegetables
While the tomato sauce simmers, cut the zucchini, eggplant and tomatoes into 0.1-inch (2-3 mm) thin slices. Once the sauce is done, arrange the vegetables alternately on top. Season with salt, pepper and herbs. Then spread vegan mini mozzarella balls and grated vegan cheese on top and drizzle with some olive oil. Cover the pan and bake in the preheated oven for about 30 minutes. Then uncover and bake for another 15 minutes, until the vegetables are tender and lightly browned.
Step 3: Serve!
Now you can garnish your ratatouille with vegan parmesan, thyme and basil. Enjoy it!
If you want to use other vegetables or use up leftovers, feel free to get creative here! For example, sauté diced bell peppers, carrots or celery and add them to the tomato sauce. You could also finely slice potatoes or squash and arrange them with the eggplant, zucchini, and tomatoes in a rondel!
How can I store leftovers?
You can store leftover ratatouille in the refrigerator for up to 1 day or freeze it for 3 months. However, be sure to cover it airtight or store in sealed containers.
Then, when you want to reheat it, just put it in the oven for 15 minutes or heat it briefly in the microwave.
This Best Vegan Ratatouille recipe is:
- With lots of vegetables
- Super tasty!
What can I serve with ratatouille?
French ratatouille is perfect as an appetizer or side dish, along with cooked rice, pasta or potatoes, plus crispy tofu or another vegan meat alternative. I also like to enjoy it with toasted no-knead bread or vegan naan to a fresh salad! If you’re wondering what other recipes of mine go well with vegan ratatouille, here are some suggestions:
- Tomato Risotto
- Mushroom Risotto
- Spinach Risotto
- Vegan Spaetzle
- Mashed Potatoes
- Homemade Gnocchi
- Creamy Polenta
- Orzo Pasta Salad
- Mediterranean Chickpea Salad
- Vegan Swedish Meatballs
If you try this easy ratatouille recipe, please leave me a comment and a rating on how it tasted! And if you take a photo of your oven-baked casserole dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun cooking! 😊
Easy Vegan RatatouilleAuthor:
For garnish (optional)
- Vegan parmesan
*Note: Feel free to check out the step-by-step photos at the top of the blog post!
- Preheat the oven to 392° C (200° C).
- Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute.
- Now add the tomato paste and the strained tomatoes. Season with salt, pepper and herbs and simmer, covered, for 5 minutes.
- Meanwhile, slice the zucchini, eggplant and tomatoes into 0.1-inch (2-3 mm) thin slices.
- Pour the tomato sauce into a round 9.5-inch (24 cm) baking dish (or leave it in the skillet/pan if it is ovenproof) and arrange the vegetables alternately on top. Season with salt, pepper and herbs. Arrange vegan mini mozzarella balls and grated vegan cheese on top and drizzle a little olive oil over the top.
- Cover the pan with foil or a lid and bake in the preheated oven for about 30 minutes. Then uncover and bake for another 15 minutes, until the vegetables are cooked and lightly browned.
- Garnish your ratatouille with vegan parmesan, thyme and basil. Enjoy!
- Vegetables: if you like, you can also sauté diced carrots, bell peppers or celery and add them to the tomato sauce.
- Meal Prep: The tomato sauce can be prepared in advance. Then simply pour into a sealed jar and store in the refrigerator until ready to use.
- Storing: The remaining ratatouille can be stored covered in the refrigerator for up to 1 week. Then simply reheat in the oven for 15 minutes or shorter in the microwave.
- For more information on this recipe read the blog post above!
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