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Classic Ratatouille vegetables (eggplant, zucchini, bell peppers, garlic and more) are roasted together in the oven until they become tender and flavorful. An easy recipe to use up all your Summer produce!
Have you ever had Ratatouille?
I’ve had the more traditional version several times, and I just love the combination of flavors and vegetables. It’s usually a thick, chunky, fragrant Summer stew with lots of garlic. The dish comes from the South of France where apparently there is an abundance of beautiful, delicious produce. I’d LOVE to visit one day!
My version is not at all traditional but it does have the same veggies and seasonings. I think roasting the vegetables together gives them a wonderful sweetness and fantastic texture. This is not a soup at all! This stuff is so good, I usually double the recipe so I have a ton on hand for the week.
What goes well with Ratatouille?
Roasted Ratatouille is good hot or cold. You can eat it by itself, but if you want a heartier meal, try serving it in any of these ways:
- With spaghetti or other pasta
- Alongside some fresh, crusty bread
- Stuffed into a pita, drizzled with more balsamic vinegar
- Alongside a whole grain, such as brown rice or quinoa
- On the side of some baked tofu or tempeh
- Or mix in some chickpeas (garbanzo beans)
For more recipes that use Summer produce, check these out:
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If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Recipe adapted from Genius Kitchen.
- 1 large eggplant, cut into chunks
- 2 medium zucchini, cut into half moons
- 1 large onion, cut into small wedges
- 10 whole garlic cloves, peeled
- 3 medium tomatoes, cut into wedges or chunks
- 1 red bell pepper, cut into strips or squares
- 1 yellow bell pepper, cut into strips or squares
- 2 tablespoons vegetable broth OR olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/3 cup fresh shredded basil
- 2-3 tablespoons high quality balsamic vinegar
- Preheat the oven to 400 degrees F and line a large baking pan with parchment paper or a silicone mat.
- Spread the eggplant, zucchini, onion, garlic cloves, tomatoes and peppers evenly on the prepared pan. Drizzle vegetable broth (or olive oil) over the vegetables and stir gently to mix. Sprinkle with thyme and salt.
- Roast for 45-60 minutes, stirring occasionally until tender and browned.
- Remove from oven and toss with the basil and balsamic vinegar. Serve and enjoy! This dish is good hot or cold, with fresh bread or even pasta.
- This recipe is very forgiving. You can switch up some of the vegetables to your liking. Sometimes I use grape tomatoes as well.
- For oil free, use vegetable broth instead of olive oil. If not using oil, make sure to stir often and add more vegetable broth as needed to prevent the vegetables from drying out or burning.
- Please use a good quality balsamic vinegar! This is the only one I use: Grand Reserve Balsamic Vinegar. It's naturally so sweet and a little thick; very different from cheap balsamic vinegar. I find this at my local Whole Foods for about $8 a bottle, but it lasts me quite a long time.
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