vegan ratatouille

This is the best French summer vegetable stew that you can stir up in one pot within 30 minutes. I say to stir up because the traditional ratatouille is cooked on a stovetop and NOT BAKED. It is a quick and easy dish to make from colorful summer vegetables like fresh tomato, zucchini, eggplant, and bell pepper. It is naturally vegan and vegetarian.

30-min One-pot Ratatouille (Vegan)

Tomato (large)

Onion (large)

Garlic

Bell pepper (red, yellow, green)

Eggplant / Aubergine (medium)

Zucchini / Courgette (small)

Tbsp Olive oil

Salt and Pepper to taste

basil

thyme

Peel and chop onion and garlic.

Wash and chop zucchini/yellow squash and eggplants. Cut them into 1-inch (1-1,5 cm) thick slices and then cut the &quot;discs&quot; into quarters. No need to peel them.

Wash and cut tomatoes first into wedges, then cut them in half or in third. You need to end up with pieces in the size of an inch (1-1,5 cm) cubes.

Wash and slice bell peppers. First cut them in half, and remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes.

Preparing the ingredients

Heat your stockpot or a Dutch oven to medium heat and add olive oil.

Cook the chopped onion, stir and cook for 2 minutes.

Add chopped garlic, stir and cook for a minute.

Add chopped tomatoes, bell peppers, salt, and pepper. Start with 1 teaspoon salt, and 1/2 teaspoon black pepper, and adjust at the end. Cover it with a lid and cook it on medium heat until it is boiling. Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices.

Finally, add the chopped zucchini and eggplant. Stir and cook until they are tender, not mushy. The zucchini should be a bit crunchy to bite on. The eggplant should be soft and not crunchy at all. The juices should be evaporated mostly and it should get a stew-like consistency. It takes us about 10 minutes to get this texture in our Dutch oven.

Stir in some freshly chopped basil or thyme and you are ready to serve. Enjoy!

Cooking ratatouille in one pot

https://content.jwplatform.com/videos/gplt5p1f.mp4

The best French summer veggie stew that you can stir up in one pot within 30 minutes. I say to stir up because the traditional Ratatouille is cooked on a stove and NOT BAKED. It is a simple dish to eat an array of colorful summer vegetables like fresh tomatoes, zucchini or other summer squash, eggplant, and bell pepper.

30-min One Pot French Ratatouille

Packed full of vegetables this Homemade Classic French Ratatouille is the perfect Summer recipe! Easy, Plant-Based &amp; Gluten-Free.

Homemade Classic French Ratatouille

olive oil

parsley

dry thyme

garlic

salt, pepper

red onion

red pepper

dry oregano

crushed tomatoes

eggplants

zucchini

tomatoes

red onions

yellow bell pepper

Slice the vegetables evenly and set them aside.

Make the herb dressing: finely chop the herbs,...

Make the herb dressing: finely chop the herbs, stir them with olive oil and minced garlic. Season with salt and pepper and set aside.

Preheat the oven to 200°C / 390°F.

Make the tomato sauce: in a large oven-proof...

Make the tomato sauce: in a large oven-proof pan or skillet, heat some olive oil, add diced onion and pepper, and let sauté. Stir in minced garlic until fragrant. Season with salt and pepper, and add oregano and thyme. Pour in the crushed tomatoes, stir to combine, and let cook on medium heat for another 10 minutes. Lastly, stir in some finely chopped basil.

Arrange the sliced vegetables evenly on top of...

Arrange the sliced vegetables evenly on top of the tomato sauce starting by the outer edge of the pan. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.

Cover the pan with foil and transfer to...

Cover the pan with foil and transfer to the preheated oven. Bake for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.

Once baked, remove from the oven and serve...

Once baked, remove from the oven and serve hot.

Serve the ratatouille as is, or with a...

Serve the ratatouille as is, or with a side of polenta or rice. A simple slice of rustic homemade bread is also great.

I love ratatouille. No, I’m not talking about the Disney movie (although I did enjoy that film as well), I mean the delicious vegetable dish!

Baked Ratatouille

yellow squash

roma tomatoes

tomato basil pasta sauce

yellow or red bell pepper

Tablespoons of fresh basil (about 7-9 leaves)

Salt and pepper,

Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.

Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12&#39;)

Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.

Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.

Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.

Delicious and easy with the help of a mandolin slicer! I will say that there were wayyyyy too many veggies for my 12” cast iron skillet, but that’s a good thing! I made a whole ‘nother batch in a 9x9 glass baking dish and even had more left over - I’ll use them for something else. I did eyeball the sliced herbs for the drizzle, and I added extra slivers of garlic (2 cloves) randomly tucked into the arranged veg before baking. Served with mini burrata and crusty bread, this is a killer cheap vegetarian weeknight meal. Definitely adding to my rotation! Thanks so much.

Made this today because we were gifted with two large eggplants and lots of summer squash and onions. We didn’t have the tomato basil sauce so we made that from scratch as well. It turned out wonderful. We didn’t have fresh herbs so we used a combination of dried and essential oils.

Top 4 vegan ratatouille recipes from across the web

The most viewed vegan ratatouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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30-min One-pot Ratatouille (Vegan)

Homemade Classic French Ratatouille

Homemade Classic French Ratatouille

Baked Ratatouille

Top 4 vegan ratatouille recipes from across the web

The most viewed vegan ratatouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-min One-pot Ratatouille (Vegan)

Homemade Classic French Ratatouille

Homemade Classic French Ratatouille

Baked Ratatouille

The most viewed vegan ratatouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine