Name: Vegan Ratatouille
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 5 tablespoons olive oil, divided, plus more for serving; 3 to 4 medium yellow summer squash (about 1 1/2 pounds), large dice; 1 large bell pepper, large dice; 1 large green squash, diced; 1 cup kalamata olives; 1 1/2 pounds eggplant, large dice; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 sprigs of fresh thyme; 1 bay leaf; 1 pound tomatoes (4-5 medium); 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Why Make This Recipe

Vegan ratatouille is a colorful and delicious dish that showcases the best of seasonal vegetables. It is not only healthy but also packed with flavor. Making this recipe allows you to enjoy a classic French dish without any animal products. Plus, it’s a great way to use up extra veggies you may have on hand. This dish is perfect for family dinners or meal prep, as it keeps well in the fridge.

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How to Make Vegan Ratatouille

Ingredients

5 tablespoons olive oil, divided, plus more for serving
3 to 4 medium yellow summer squash (about 1 1/2 pounds), large dice
1 large bell pepper, large dice
1 large green squash, diced
1 cup kalamata olives
1 1/2 pounds eggplant, large dice
Kosher salt
Freshly ground black pepper
1 medium yellow onion, diced
2 cloves garlic, minced
2 sprigs of fresh thyme
1 bay leaf
1 pound tomatoes (4-5 medium)
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Directions

Cut a small ‘X’ into the bottom of three of the tomatoes. Prepare a pot of boiling water and a large bowl of ice water.
Blanch the tomatoes for less than one minute until the cuts start to split. Remove them immediately and place them in the ice bath to cool completely. Set aside.
Set a large burner to high and place the bell peppers directly on the flame. Let them char completely on all sides. Cover with tin foil for about 5 minutes to soften. Peel off the skins.
Place the charred peppers in a blender with the remaining tomatoes, thyme, garlic, onion, vegetable stock, water, kalamata olives, and 1 tablespoon of olive oil. Blend until smooth.
Preheat the oven to 225°F.
Cut the remaining tomatoes into 1/8-inch thick slices and place them on a parchment-lined baking sheet. Use a mandolin to slice the squash into 1/8-inch thick slices and stack them on the baking sheet.
In a shallow roaster, pour a thin layer of the roasted pepper mixture. Begin adding layers of vegetables: eggplant, tomato, yellow squash, and green squash, repeating the pattern around the edge.
Once the roaster is filled, finely chop any leftover rosemary and sprinkle it on top. Add 1 tablespoon of olive oil, salt, and pepper.
Cut a piece of parchment to fit the roaster. Place it on top of the vegetables and roast for 90 minutes, removing the parchment for the last 20 minutes.
When the vegetables are softened but still hold their shape, remove from the oven.
Place a ring mold on a large plate and fill it with stacked vegetables. Layer additional vegetables horizontally on top and gently remove the mold.
Mix 1 tablespoon of the sauce from the roaster with the remaining olive oil. Drizzle it around the vegetable stack. Garnish with torn parsley and serve. Bon Appetit!

How to Serve Vegan Ratatouille

Serve vegan ratatouille warm or at room temperature. It works well as a main dish or a side. Pair it with crusty bread, rice, or pasta for a complete meal. Adding a sprinkle of fresh basil leaves on top adds a nice touch.

How to Store Vegan Ratatouille

Let the ratatouille cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, simply warm it in a skillet or in the microwave until heated through.

Tips to Make Vegan Ratatouille

Use fresh, in-season vegetables for the best flavor.
Feel free to change up the vegetables based on what you have. Zucchini, mushrooms, and even carrots can be great additions.
Roasting at a low temperature helps to bring out the flavors in the vegetables without burning them.

Variation

You can add a splash of balsamic vinegar for a tangy flavor, or sprinkle some nutritional yeast on top for a cheesy taste.

FAQs

Can I add more vegetables to the ratatouille?
Yes! Feel free to add or substitute any vegetables you like or have on hand.

Is ratatouille gluten-free?
Yes, this recipe is gluten-free as it contains no wheat or gluten-based ingredients.

Can I freeze vegan ratatouille?
Yes, you can freeze it! Let it cool, then store it in a freezer-safe container for up to 3 months.