This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes. It's a really good way to use up surplus or past their best vegetables and makes a lovely dinner or side that reheats and freezes perfectly.
Vegetables are the true stars of the show in this colourful, rustic and easy vegan ratatouille recipe that is naturally gluten-free, low-carb and perfect for using up surplus vegetables.
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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 really thinly then layering them up and baking, to sauteeing each individual vegetable before combining them all at the end. My method though is to cook the vegetables like you would a stew, but relatively quickly so that most of them retain their texture. It's simple, quick (once all the veggies are prepped and chopped into chunky pieces), easy and delicious,
Ingredient & equipment notes
For detailed measurements and instructions, see the printable recipe card.
To make this naturally vegan and super easy ratatouille you will need a large Dutch oven or soup pot. When chopped and raw the veggies take up a lot of space so I recommend using a minimum of a 5-quart pot. 6 quart 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 are the ingredients you will be needing:
- Olive oil - This is a Mediterranean recipe so olive oil is pretty much a must. I keep a cheaper good quality bottle for sauteeing then when serving I add a drizzle of the good stuff for its amazing flavour and gloss. If you want to make the recipe oil-free, simply omit the olive oil and sautee in a few drops of water instead.
- Onion & garlic - For their incredible flavour.
- Fresh tomatoes - Key for the best flavour and the better your tomatoes the better the flavour of the finished dish will be. In a pinch, you could use good quality whole canned tomatoes but the finished dish won't taste anywhere near as good.
- Eggplant (or aubergine as I know it), zucchini (courgette) & bell peppers - All traditional ingredients in ratatouille. No salting is necessary for the eggplant. Told you it was easy!
- Dried fennel seeds - These are totally optional but recommended if you have them. 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, highlighting their flavours and really elevating the dish, making it special in a way you can't really pinpoint.
- Rosemary and a bay leaf - Dried or fresh, for a fragrant Mediterranean flavour. You can use herbs de Provence instead of rosemary if you prefer.
How to make vegan ratatouille
Making ratatouille is a really simple process. Here's how it's done:
Step 1 - Prep the veggies. Chunky pieces are key here. About ½ to ¾ inch cubes is good.
Step 2 - Saute the onions and garlic.
Step 3 - Add all of the other ingredients, stir then simmer gently until the vegetables are tender. Note that no liquid is added. The veggies give all the liquid you need pretty quickly once it starts cooking.
How to bake
As well as cooking on the stovetop, you can bake this ratatouille recipe in the oven. Simply cut everything into chunky pieces and place in a large, greased ovenproof dish. Add the oil and seasonings and toss together well. Cover with a lid or some foil and bake at 400°F for 45 to 50 minutes, or until the vegetables are tender.
Do you really need to salt eggplant?
Some people recommend salting eggplant before cooking. Whether or not this makes much difference at all is a controversial matter.
Modern eggplant varieties have evolved to be much mellower than they used to be and personally, it's not something I ever do and its definitely not necessary when making this recipe so save yourself the time, effort and salt.
Success tips
For the best results when making this recipe, take note of these tips:
- In season (and local too if possible) vegetables will have the best flavour, which in turn will make your ratatouille taste even more special.
- Select eggplants that are firm but not too firm. They should have a bit of give when you press them and they should feel heavy for their size. If they are super light it probably means they are old and have dried out inside.
- If your tomatoes aren't at their best you can boost their flavour by adding a tablespoon of white or cane sugar with the other ingredients, or even during cooking.
- There is no need to add any stock or water to this recipe. The vegetables release their juices as they cook and become beautifully tender, juicy and flavourful in no time at all. If you add liquid you will dilute their flavours.
- Don't cook the ratatouille longer than necessary or the vegetables will lose their texture.
- Season generously. Salt, in particular, is really important for bringing out flavour in a simple dish like this.
- Fresh tomatoes are recommended but it you have to use canned tomatoes, use good quality canned whole tomatoes and chop them up prior to adding. 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.
Storage, freezing and reheating tips
To store - This vegan ratatouille keeps really well in the fridge for 4 to 5 days and the flavours just keep getting better and better.
To freeze - Cool completely, place in a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
To reheat - Warm gently in a pan on the stove, stirring frequently until piping hot. It also reheats well in a microwave.
Meal prep
Because it stores and reheats so well this recipe is perfect for meal prep. Portion it up into individual containers either on its own or with a grain of choice and keep in the fridge for up to 5 days or the freezer for up to 3 months. Defrost overnight and reheat when needed.
How to serve
Ratatouille can be eaten as a side dish or a main dish. It's so good served simply with a drizzle of good olive oil and some baguette or crusty bread to mop up the delicious juice. I love to sprinkle over a few fried capers and some crumbles of vegan feta, parmesan or ricotta but you can also serve it with:
- fluffy vegan mashed potatoes
- vegan soda bread
- rice
- pasta
- my "meaty" vegan roast
- couscous
- mashed sweet potato
- quinoa
- keep the Mediterranean theme going with my No Knead Foccacia
- grits
- buttery baked potatoes
- gluten-free seitan roast
- polenta
- roasted potatoes
- vegan sausages
- eat leftovers on toast for breakfast!
Possible variations
This easy vegan ratatouille is amazing as written but here are some ideas for making it your own:
- Make it oil-free by simply omitting the olive oil and sauteeing in a few drops of water instead.
- For a special occasion add a splash of red wine for some extra amazing flavour. No more than a cup and add it when the onions and garlic have finished sauteeing. Allow it to cook and reduce down then add the rest of the ingredients.
- Add some chilli (chopped fresh or flakes) to taste
- Make it heartier by adding some vegan sausage slices or canned chickpeas/beans.
- Blend up leftovers to make soup. Add broth as necessary to thin and serve with a drizzle of extra virgin olive oil.
- Bake instead of making on the stovetop. Details below.
Hungry for more?
Love this easy vegan ratatouille recipe? You might also enjoy these healthy and veggie packed recipes:
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📖 Recipe
Easy Vegan Ratatouille
Author:Ingredients
- 1 tablespoon olive oil (use water to saute to make oil-free)
- 1 large onion , diced
- 4 cloves garlic , chopped finely
- 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
- 900g / 6 cups /about 8 large fresh tomatoes , diced into chunky pieces
- 1 teaspoon fennel seeds , Optional but recommended
- 1 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon dried rosemary or 1 frehs 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. Feel free to add more olive oil if you like ;O) (If you are wanting to keep the recipe oil-free use a little water to saute instead).
- When hot add the onions and cook for 7 to 8 minutes until translucent.
- Add the garlic 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.
- Cook for 15 to 20 minutes or until the vegetables are tender and the tomatoes have mostly broken down.
- Remove the bay leaf before serving.
NOTES
How to bake As well as cooking on the stovetop, you can bake this ratatouille recipe in the oven. Simply cut everything into chunky pieces and place in a large, greased ovenproof dish. Add the oil and seasonings and toss together well. Cover with a lid or some foil and bake at 400°F for 45 to 50 minutes, or until the vegetables are tender.
Storage, freezing and reheating tips To store - This vegan ratatouille keeps really well in the fridge for 4 to 5 days and the flavours just keep getting better and better. To freeze - Cool completely, place in a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating. To reheat - Warm gently in a pan on the stove, stirring frequently until piping hot. It also reheats well in a microwave.
Meal prep Because it stores and reheats so well this recipe is perfect for meal prep. Portion it up into individual containers either on its own or with a grain of choice and keep in the fridge for up to 5 days or the freezer for up to 3 months. Defrost overnight and reheat when needed.
Success tips To get the very best results take note of these tips:
- In season (and local too if possible) vegetables will have the best flavour, which in turn will make your ratatouille taste even more special.
- Select eggplants that are firm but not too firm. They should have a bit of give when you press them and they should feel heavy for their size. If they are super light it probably means they are old and have dried out inside.
- If your tomatoes aren't at their best you can boost their flavour by adding a tablespoon of white or cane sugar with the other ingredients, or even during cooking.
- There is no need to add any stock or water to this recipe. The vegetables release their juices as they cook and become beautifully tender, juicy and flavourful in no time at all.
- Don't cook the ratatouille longer than necessary or the vegetables will lose their texture.
- Season generously. Salt, in particular, is so important for bringing out flavour in a simple dish like this.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Frequently Asked Questions
Eggplant is an integral part of the dish so I recommend using it if at all possible. If you can't though use more zucchini and bell peppers instead.
I get asked this a lot and the answer is no you don't need to add any liquid to this recipe. All of the vegetables used contain and release a lot of moisture while cooking.
There is no need to peel the eggplant. Just cube it up with the peel intact. It adds colour and texture to the finished dish.
The tomatoes are the star of the show in this recipe and add so much flavour. You won't get the same effect with canned tomatoes so I recommend using fresh tomatoes if you can. If you need to use canned tomatoes use good quality canned whole tomatoes and chop them up prior to adding. 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.
I haven't tested it in an Instant Pot but I think it would be ok. Saute the onion and garlic as per the recipe but in the inner pot, then turn it off and add everything else. I'm thinking 5 minutes of high pressure would probably be enough with a natural pressure release.
This recipe was originally published on November 30th, 2015. I've updated the post with new photographs and information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Hannah says
Love this recipe :)
I am a person who loves her protein, so I added some bland tofu (not pressed) to give some more. Additionally, I added some good chili powder. I let the recipe simmer for another 20 minutes and it turned out amazing!
I would add this to some kind of rice or pasta. I want to test it with edamame pasta one night.
Dianne says
Delicious !!, just what I was looking for in a ratatouille :)