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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Ratatouille with Seasonal Vegetables

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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!

vegan ratatouille with seasonal vegetables in a blue bowl

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:

  • Healthy
  • Vegetarian
  • Vegan
  • Gluten-Free
  • Keto
  • Easy to make
  • Low Carb
  • Low Calorie
  • A one-pot meal
  • A delicious side dish, lunch or dinner!

Tools and Equipment You’ll Need

Recipe Ingredients and Notes

vegan ratatouille ingredients
  • 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.

chopped veggies on a plate

Step 2: Cook the onion and garlic until soft, about 5-6 minutes.

onions and garlic sauteeing in a pot

Step 3: Add the eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.

vegetables cooking in a pot

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.

vegetables cooking in a pot

Step 5: Serve warm, with a side of quinoa.

vegan ratatouille with seasonal vegetables in a blue bowl

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!

vegan ratatouille with seasonal vegetables in a blue bowl

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.

vegan ratatouille with seasonal vegetables in a blue bowl

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!!

Check Out These Other Easy and Healthy Dinner Recipes!

vegan ratatouille with seasonal vegetables in a blue bowl

If you have tried this Vegan Ratatouille Recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!

vegan ratatouille with seasonal vegetables in a blue bowl
Print Recipe
5 from 5 votes

Vegan Ratatouille

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian, Vegan
Servings: 6 servings
Calories: 150kcal
Author: Anjali Shah

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 large onion chopped
  • 3 bell peppers red, yellow or orange, chopped
  • 4 small zucchini quartered & cut into 1/4 inch slices
  • ½ large eggplant cubed
  • 4 large tomatoes chopped
  • 10 cloves garlic chopped
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 10 sprigs of thyme
  • 2 sprigs fresh oregano
  • Freshly ground black pepper to taste
  • tsp crushed red pepper or more if you like dishes with a bit of a kick!
  • 1 tsp salt
  • cups cooked quinoa use ¼ cup per serving

Instructions

  • Chop all of your veggies. Meanwhile, heat 2 tsp olive oil over medium heat in a large pot or dutch oven.
  • Cook the onion and garlic until soft, 5-6 minutes. Add eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.
  • 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.
  • Serve with quinoa.

Notes

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!!

Nutrition

Calories: 150kcal | Carbohydrates: 29.8g | Protein: 5.4g | Fat: 3.1g | Saturated Fat: 0.3g | Sodium: 409.6mg | Potassium: 945.2mg | Fiber: 6.4g | Sugar: 4.2g

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22 responses to “Vegan Ratatouille with Seasonal Vegetables”

  1. I love that you used seasonal veggies in this! We love eggplant, so I will definitely be making this for dinner soon!5 stars

    • I could see that being good too! I’d use brown basmati rice to get a little more complex carbs in there!

  2. What a great recipe!!! It looks so tasty in those pictures. Definitely going to try making it for my next lunch. Thanks for sharing:)

    • Hi Jessi! No problem at all!! This recipe makes a great lunch — you can eat it as is, or even use it as a filling in a sprouted wheat wrap (just add a bit of cheese in the wrap to top it off!) Hope you enjoy it!

    • Yay!! Thanks so much for letting me know Melissa – so glad you liked this recipe! 🙂

    • Thanks Bernice! This would be the perfect light weekend dinner! Can’t wait to hear how you like it!

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