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This fresh vegan ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth. It's the perfect healthy way to fill up on your veggies while still getting a comforting, warm, and satisfying meal!
Ratatouille has always been one of my favorite Italian dishes. I knew that I wanted to make a version of ratatouille that was vegan and had tons of flavor. I'm happy to say that this vegan ratatouille recipe turns out beautiful every time. It's filled with fresh seasonal ingredients that will keep you full and satisfied.
It's simple, packed with flavor and fresh herbs, and super easy to make. I like serving it with quinoa for some extra protein!
You can make it with any veggies you have on hand, but I personally love making it with peppers, fresh tomatoes and squashes. They pair so well with the fresh herbs: oregano, rosemary, thyme - it's the perfect combination.
This Easy Ratatouille Recipe Is:
Tools and Equipment You'll Need
Recipe Ingredients and Notes
- Veggies: I used peppers, zucchini, onions, eggplant and tomatoes, but feel free to switch up the veggies for your favorites!
- Fresh Herbs: This is critical to packing this easy ratatouille with tons of flavor! Garlic, Parsley, Bay Leafs, Rosemary, Thyme and Oregano create rich and deep layers of flavor.
- Quinoa: For serving, optional. You can also try rice or crusty bread!
How to Make Vegan Ratatouille - Step by Step Instructions
Step 1: Chop all of your veggies. Meanwhile, heat 2 tsp of olive oil over medium heat in a large pot or dutch oven.
Step 2: Cook the onion and garlic until soft, about 5-6 minutes.
Step 3: Add the eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.
Step 4: Add zucchini, simmer for 5-10 more minutes or until the veggies have cooked through. Add the herbs, salt, pepper and crushed red pepper, simmer 5 minutes more so the flavors can combine.
Step 5: Serve warm, with a side of quinoa.
What Makes This Vegan Ratatouille Healthy?
- Antioxidants: Bell peppers, zucchini, eggplants, and tomatoes are all loaded with antioxidants.
- Low Calorie: Each batch of this vegan ratatouille will feed up to 6 people. And you will end up with a huge serving. Each serving gives you 150 calories - so you can enjoy multiple helpings guilt-free!
- Fiber: Each serving of this easy ratatouille recipe has almost 7 grams of fiber. If you take two servings, that's 14 grams of fiber - almost half your daily fiber needs.
Will Kids Enjoy This Vegan Ratatouille?
I have to admit that when I was a kid, I did not like eggplant. There was something about the texture that turned me off.
If your kids are the same, I suggest serving this to them without the eggplant, You can just be selective about removing the eggplant pieces, and load up on the squash and peppers for their serving.
You can always entice them by mentioning it's the dish from the Disney Ratatouille movie! I'm sure that will peak their interest!
Recipe FAQs
What Is Ratatouille?
Ratatouille is a traditional French dish that originated in the Nice. It is made with stewed vegetables. While recipes vary, it is commonly made with tomato, garlic, onion eggplant, and zucchini with fresh herbs.
How to Serve
I like to serve this dish with quinoa for added protein. However, it also tastes great with brown rice, couscous, bulgar, or other whole grains.
Other options include:
- Serve it as a stew with crusty bread for dipping
- Serve over pasta
- Try it with eggs - scrambled, sunny-side up, or fried
- Enjoy it all on its own!
How to Store and Keep
Allow the ratatouille to cool completely before transferring it to an airtight container. Store in the refrigerator. It will keep for 4-5 days.
You can also freeze this recipe. Cool completely, then transfer to a freezer safe container, making sure to remove any excess air. Label with contents and date. It will keep for 2-3 months in the freezer.
How to Reheat
When ready to reheat, you can warm in the microwave in a microwave safe bowl with a paper towel overtop. Or transfer to a pot and bring to a simmer on low heat.
If reheating from frozen, allow to thaw in the refrigerator overnight, then transfer to a pot to warm all the way through.
Top Tips For Making Vegan Ratatouille
- Prep and chop the vegetables ahead of time to save you time the day you make the recipe.
- You can make it your own by adding in extra vegetables or omitting the ones that you don't like. Use what you have in your fridge. This can be a kitchen sink type of recipe!
- For best results, use fresh herbs instead of dried herbs. You will get a lot more robust flavor from fresh herbs.
- To switch things up, try roasting the veggies first before tossing with the broth and other ingredients.
- Don't forget to season to taste with salt and pepper!!
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