This ratatouille recipe is a delicious vegetable heavy dish that is perfect on its own or works as a side dish! Ready in minutes, it’s healthy, satisfying, and freezes beautifully!
What is ratatouille?
Ratatouille is classic French stew that uses a combination of summer vegetables, including eggplant, zucchini, and bell peppers. The beauty of this dish is how customizable it is, and perfect to add all your favorite vegetables or even legumes to them.
This simple ratatouille recipe is one you’ll make on a weekly basis. It’s a healthy and delicious way to pack in all your favorite vegetables in one dish or use up the ones that are on their last legs in the refrigerator. It’s all made in one pot or pan and is the
What I adore about this vegan ratatouille is that it is like a curry. How? Well, the longer you let it sit, the better it tastes! It’s also naturally gluten free and low in calories, so pair it with your favorite main course for a deliciously balanced meal!
How do you make vegan ratatouille?
- Eggplant– sliced into coins so they cook evenly and soak up the juices and flavors better.
- Garlic– Freshly minced garlic, NOT garlic powder.
- Zucchini– Use a firm and tender zucchini, so they don’t soften too much and remain intact once cooked.
- Bell peppers– Red, yellow, or green bell peppers.
- Onion– Thickly sliced, so they don’t disappear in the sauce.
- Tomato paste– Also known as tomato concentrate. Do not go overboard with this, as only a small amount is needed!
- Crushed tomatoes– Also known as diced tomatoes or canned tomatoes. Use one with no added sugar or salt.
- Salt and pepper– To taste.
- Olive oil– The quality of the olive oil makes all the difference, so use one that is full flavored.
Start by adding the olive oil into a large non-stick pan and place it over medium heat. Once hot, add the eggplant and fry for 3-4 minutes, until tender. Remove the eggplant from the pan and add the garlic and stir fry for a minute. Add the zucchini, bell peppers, capsicum, and tomato paste and cook for two minutes. Add the eggplant back in, along with the crushed tomatoes, salt, and pepper, and reduce the heat to low. Let the ratatouille simmer for 25-30 minutes, until most of the crushed tomatoes have reduced.
- Vegetables- Add yellow squash, butternut pumpkin, sweet potatoes, or chopped carrots.
- Protein- Finely chopped firm tofu, tempeh, or even seitan.
- Legumes- Chickpeas, black beans, or garbanzo beans.
- Spices- For a spicy kick, add some red pepper flakes. For a smoky flavor, add some smoked paprika.
Storing and freezing tips
- To store: Store ratatouille in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: Place leftovers in a freezer friendly container and store it in the freezer for up to 6 months. Thaw it completely before reheating.
- To reheat: Either microwave for 1-2 minutes or place into a small saucepan and place over medium heat until bubbling and hot.
What to serve with ratatouille
- 3 tbsp olive oil
- 1 large eggplant chopped
- 1 clove garlic minced
- 1 large zucchini chopped
- 1 large onion diced
- 1 large bell pepper chopped
- 1 tbsp tomato paste
- 1 2 lb can crushed tomatoes 800 grams
- 1 tsp salt
- 1 tsp pepper
- In a large wok or saucepan, add the olive oil and place over medium heat. Once hot, add the eggplant and fry for 3-4 minutes, until slightly tender. Remove the eggplant from the heat.
- Add the garlic and cook for 1-2 minutes, before adding the zucchini, onion, bell peppers, and tomato paste. Stir fry for 3-4 minutes, until the vegetables begin to soften.
- Add the eggplant back, along with the tomato paste and crushed tomatoes, salt, and pepper. Reduce the heat to low and simmer for 20-30 minutes, until thick.