This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.
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"Hands down the best ratatouille recipe I've tried so far! What made yours stand out was that you've used rosemary and fennel for this dish - usually it's basil and oregano - but also that it's all done so easily in one pan. PLUS your fabulous tip of not adding any liquids - it's so simple yet its natural flavours stand out. Grateful to you for your awesome work, Mel!" - Wen ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegetables are the true stars of the show in this colourful, rustic, and easy vegan ratatouille recipe that is naturally vegan and gluten-free, and perfect for using up surplus summer vegetables.
Ratatouille can be eaten as a side dish or a main dish. I love it served simply with a drizzle of good extra virgin olive oil and some bread (usually a baguette, sourdough, or my no-knead focaccia or vegan garlic bread) to mop up the delicious sauce.
It's also really good served over fluffy rice, pasta, grits, polenta, or mashed potatoes. A sprinkle of fried capers and some vegan feta, parmesan or ricotta are also very welcome additions!
Mel x
What Is Ratatouille?
Ratatouille is a traditional French vegetable stew originating from Provence that farmers would make to use up their surplus vegetables. "Touiller" in French means 'to toss' or 'stir it up', hence the name.
There are many different ways of cooking ratatouille, from slicing the vegetables very thinly and then layering them up and baking, to sauteeing each individual vegetable before combining them all at the end.
I like to cook the vegetables like you would a stew, but relatively quickly, so that they retain their texture and flavour. It's simple, quick (once all the veggies are prepped and chopped into chunky pieces), easy and delicious.
Ingredients
Here are the ingredients you need to make ratatouille at a glance:
A quick note regarding the fennel seeds - They are optional but recommended. They add a very, very subtle hint of aniseed flavour. It sounds strange, but trust me on this one. I am not an aniseed lover, so if it comes from me, it must be worth it! The flavour works so well with the vegetables, really elevating their flavours and making it special in a way you can't pinpoint.
Success Tip
In season (and local too if possible) vegetables will have the best flavour, which in turn will make your ratatouille taste even more special. If your tomatoes aren't at their best, you can boost their flavour by adding a little white or cane sugar at any stage during the cooking process. Start at 1 teaspoon and add more to taste if necessary.
Let's Make Vegan Ratatouille!
You will need a large Dutch oven or soup pot to make this recipe. When chopped and raw, the veggies take up a lot of space, so I recommend using a minimum of a 5-quart or 5-litre pot. 6 is a bit more comfortable. By the time they have cooked, their volume reduces by about half, so don't worry about ending up with mountains of ratatouille.
Here's a quick summary of how to make this easy ratatouille recipe. Be sure to watch my recipe video too:
Sauté the onions and garlic.
Add all of the other ingredients, stir, then simmer gently until the vegetables are tender. Note that no liquid is added. The veggies provide all the liquid you need once they start cooking.
Recipe FAQS
Eggplant is an integral part of the dish, so I recommend using it if possible. If you can't though, use more zucchini and bell peppers instead.
If you need to use canned tomatoes, use good-quality canned whole tomatoes and chop them up. San Marzano canned tomatoes are the best ones if you can get them. Don't use diced tomatoes because they contain calcium chloride, which stops them from breaking down when cooked.
I haven't tested it in an Instant Pot, but I think it would be ok. Sauté the onion and garlic as per the recipe, but in the inner pot, then turn it off and add everything else. I've never tried it, but I think probably 5 minutes of high pressure would be enough with a natural pressure release.
Yes. Simply saute the onions and garlic, then add everything to a large, ovenproof dish. Cover with a lid or some foil and bake at 400°F (200°C) for 45 to 50 minutes, or until the vegetables are tender.
Recipe
Easy Vegan Ratatouille
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil ,(use water to saute for oil-free)
- 1 large onion diced
- 4 cloves garlic chopped finely
- 1 teaspoon fennel seeds optional but recommended
- 1 large eggplant/aubergine diced into ¾ inch pieces
- 2 large zucchini diced into ¾ inch pieces
- 2 large bell peppers deseeded & cut into ¾ inch pieces
- 2lb (900g or about 8 large) fresh tomatoes diced into chunky pieces
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fine sea salt
- 1 teaspoon dried rosemary or 1 fresh sprig , or 1 teaspoon Herbs de Provence
- 1 large bay leaf
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil.
- When hot add the onions and cook for 6 to 7 minutes until translucent.
- Add the garlic and fennel seeds and continue cooking for another 2 minutes, stirring frequently.
- Add all of the other ingredients, give it a good stir and allow to come to a steady simmer. Do not add any liquid. Enough moisture will natrually come out of the vegetables.
- Cook for 15 to 20 minutes or until the vegetables are tender but still have a little texture, and the tomatoes have mostly broken down.
- Remove the bay leaf before serving.
NOTES
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Jocelyne says
I was not sure about the fennel seeds so I only put a big 1/2 tsp but it is really good. I am having it with a piece of Naan bread. Next time couscous or quinoa. I also love the fact that it cooks in such a short time.
Thank you.
Mel says
Very easy to make & delicious!
Wen says
Hands down the best ratatouille recipe I've tried so far! What made yours stand out was that you've used rosemary and fennel for this dish - usually it's basil and oregano - but also that it's all done so easily in one pan. PLUS your fabulous tip of not adding any liquids - it's so simple yet its natural flavours stand out. Grateful to you for your awesome work, Mel! Grateful to you for your awesome work, Mel.
Pat says
I puree this & use it as a sauce like as a base for pizza. Freezes well
Willowrose says
I have stayed away from any recipe that has eggplant in it due to me being deathly allergic to the eggplant family.. Do you have any suggestions for an eggplant replacement for your recipe?
Melanie McDonald says
Just use more of any of the other veggies.
Suee33 says
This was very good, What are herbs I could add? I added a little Herbs de Provence any other ideas?