Learn about how to make a delicious vegan ratatouille. This naturally gluten-free meal is sure to become your next family favorite.
In a world where we are all on the go, it can be hard to stick with healthy eating. But there is one dish that is perfect for any situation: ratatouille!
The ingredients are always easy to find. They’re very affordable for any budget.
If you don’t know how to make ratatouille, then this post will teach you everything you need to know. And believe me, there is not much to it. If you have about 5-10 minutes to layer a bunch of veggies in a pan, you are good to go!
Trust us, your family will thank you for making this vegan ratatouille and will ask for it to go on regular rotation!
The ingredients in this vegan ratatouille couldn’t be more simple. Easy to find at the store. Super nutritious and budget-friendly.
Marinara Sauce – There are some options here when it comes to the marinara sauce. If you have a great homemade marinara you love to whip up or have canned from months before – go with that! Or if you’re like me and have no extra time at all to make marinara sauce from scratch, pick up a bottle of whatever you and your crew likes.
Zucchini – I love zucchinis because of how nutrient-packed they are. Cooked zucchini is particularly high in Vitamin A, rich in antioxidants, as well as carotenoids (which may benefit your eyes, skin, and heart).
Yellow Squash – Yellow squash is a serious nutritional power-packed vegetable. High in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Holy moly! Who knew there would be so many vitamins and minerals in just one dish!
Roma Tomatoes – Of course, you can use any tomato here, but I like roma tomatoes in ratatouille because of their smaller size. Their slices will be closer to the same size of the squashes and Chinese eggplant than if you were to use a larger tomato.
Chinese Eggplant – What the heck is a Chinese eggplant? It’s the longer skinny cousin to the traditional eggplant you’re probably used to seeing. It has a thinner skin so it’s easier to eat. Plus it has less seeds so it’s not quite as bitter as regular sized eggplants.
Using a Chinese eggplant in this recipe is important if you want all your vegetables to look more uniform and cook evenly.
Fresh Herbs – I love using fresh herbs in this recipe, but if you don’t have any on hand, please – by all means – go ahead and swap in dried herbs. But you can cut the amount in half if you’re using dried.
Olive Oil – I always use a mild extra virgin olive oil in my cooking.
Look how easy it is to make this Ratataouille dish!
Step-by-Step Instructions for Vegan Ratatouille
Step 1 – Place the marinara sauce in a 10″ oven-safe skillet or baking dish.
Step 2 – Layer the zucchini, yellow squash, tomato, and eggplant slices around the dish in a layered manner.
Step 3 – In a small bowl, mix together the herb oil ingredients
Step 4 – Drizzle the oil over the vegetables and cover tightly with foil.
Step 5 – Transfer to the oven and bake for 25 minutes. Uncover and continue to bake for another 20 minutes. Serve immediately.
This Vegan Ratatouille recipe is everything you’ve ever needed when it comes to an easy healthy dinner:
- simple ingredients
- super budget-friendly
- cozy and comforting
- insanely easy to make
- packed full of both flavor AND nutrients
Insider Pro Tips
Add in vegan mozzarella or parmesan
Feeling like you need a little cheesiness in your life? Top this vegan ratatouille with vegan mozzarella or parmesan in the last 10-15 minutes of baking.
Amp up your marinara sauce
Want a little more than just plain ol’ marinara sauce? I love my vegan bolognese sauce because of how easy it is to come together. It would pair so nicely with this dish.
Get creative with the veggies
Have extra veggies on hand that you think may go well in this ratatouille?? You’re probably right to add them right along with the others. Add bell peppers, carrots, celery, sweet potato, or whatever your heart pleases. Just be sure to slice them very thin so they cook through evenly.
Vegan Ratatouille FAQs
Technically speaking, ratatouille is a classic French stew that’s usually made with the end of summer garden haul. Tomatoes, Eggplant, Zucchini, and Yellow Squash are all heroes in this fun-to-say dish.
Yes – Ratatouille freezes really well for up to 3 months in a freezer-safe dish. Just thaw and warm when you’re ready to consume.
You can serve this ratatouille with a side of toasted bread, pasta, over rice, or even just on its own.
Yes, ratatouille is naturally vegan, without the addition of any meat, dairy, or additional animal products.
You can store any leftovers that you may have in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Looking for more Vegan Main Dish Recipes?
Now that you know how to easy it is to make this Vegan Ratatouille recipe, please give it a star rating below and comment letting me know how it turned out for you.
- 3 cups prepared marinara sauce
- 2 zucchini, cut into very thin rounds
- 2 yellow squash, cut into very thin rounds
- 4 roma tomatoes, cut into very thin rounds
- 1 chinese eggplant (see notes), cut into very thin rounds
- 1/4 cup fresh minced herbs (we used thyme, basil, and parsley)
- 1/4 cup olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh cracked pepper
- 1/8 teaspoon crushed red pepper (optional)
- Preheat oven to 375°F
- Place the marinara sauce in a 10" oven-safe skillet or baking dish. Layer the zucchini, yellow squash, tomato, and eggplant slices around the dish in a layered manner.
- In a small bowl, mix together the herb oil ingredients. Drizzle the oil over the vegetables and cover tightly with foil. Transfer to the oven and bake for 25 minutes. Uncover and continue to bake for another 20 minutes. Serve immediately.