Vegan Ratatouille
A traditional Provençal vegetable stew made with layers of eggplant, zucchini, bell peppers, and tomatoes, gently simmered in olive oil, garlic, and herbs. Naturally vegan, healthy, and full of flavor.
Prep: 20 minutes
Cook: 35–40 minutes
Total: ~1 hour
Ingredients
Vegetables
1 medium eggplant, diced
1 zucchini, sliced
1 yellow squash (optional), sliced
1 red bell pepper, sliced
1 onion, sliced
3 garlic cloves, minced
3 medium tomatoes, chopped (or 1½ cups canned tomatoes)
Seasoning
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt & black pepper
Garnish
Fresh basil or parsley
Instructions
1️⃣ Prep Vegetables
Chop all vegetables evenly for even cooking
2️⃣ Saute Aromatics
Heat olive oil in a large pan
Saute onion until soft
Add garlic and cook 30 seconds
3️⃣ Cook Vegetables
Add eggplant first and cook until lightly golden
Add bell pepper, zucchini, and squash
Stir gently to coat with oil
4️⃣ Simmer
Add tomatoes, thyme, oregano, bay leaf, salt & pepper
Cover and simmer 25–30 minutes, stirring occasionally
5️⃣ Finish
Remove bay leaf
Garnish with fresh herbs
Drizzle a little extra olive oil before serving
Tips
Cook slowly for deeper flavor
Roast vegetables first for a richer taste
Serve with crusty bread, rice, or pasta
Frequently Asked Questions
Q: Can I bake ratatouille instead?
Yes — layer vegetables and bake at 190°C (375°F) for 40–45 minutes.
Q: Can I make it ahead?
Yes — tastes even better the next day.
Q: Is it freezer-friendly?
Yes — freezes well up to 2 months.
Nutritional Information
Calories: 220 kcal
Carbs: 18 g
Fat: 14 g
Fiber: 6 g
Protein: 4 g