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vegan ratatouille recipe

Vegan Ratatouille

Learn about how to make a delicious vegan ratatouille. This naturally gluten-free meal is sure to become your next family favorite.
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 236kcal
Author Holly


  • 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

Herb Oil

  • ¼ cup fresh minced herbs (we used thyme, basil, and parsley)
  • ¼ cup olive oil
  • ¼ teaspoon sea salt
  • teaspoon fresh cracked pepper
  • 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.


Chinese Eggplant Notes: can use regular eggplant if it is narrow. You don't want your eggplant pieces to be a whole lot bigger than all your other ingredients.


Calories: 236kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1125mg | Potassium: 1536mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1828IU | Vitamin C: 58mg | Calcium: 74mg | Iron: 3mg