Baked Vegan Ratatouille Recipe With Vegetables

Baked Vegan Ratatouille Recipe With Vegetables
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This baked vegan ratatouille recipe with vegetables can be served as a main meal or a side, and allows you to add any other of your favorite veggies. Your gonna love this plant-based vegan ratatouille dish with vegetables, made with zucchini, squash, eggplants, Roma tomatoes, and seasoned with a mix of herbs and spices.

Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe.

Ingredients For Baked Vegan Ratatouille With Vegetables:  

  • 2 Zucchini
  • 2 Yellow Squash
  • 2 Small Eggplants
  • 5 Roma Tomatoes
  • 1 Jar of tomato basil paste roughly 26 ounces
  • 1 yellow or red bell pepper
  • 2 tsp fresh parsley
  • 2 tsp fresh thyme
  • 2 tbsp fresh basil 7-8 leaves
  • 4 tbsp olive oil
  • Salt to taste
  • Pepper to taste

How To Make Baked Vegan Ratatouille?

  1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit
  2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 min), add your sauce, and reduce heat to low. Once warmed, pour the sauce into the base of your cast iron skillet 
  3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
  4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tbsp of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
  5. Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Vegan Ratatouille

Vegan Ratatouille

Gimme Yummy
This dish works great as a main meal or a side, and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Brunch, Lunch, Lunch, Side Dish, Snack, Vegan, Vegetarian
Cuisine American, Italian
Servings 5 people
Calories 320 kcal

Equipment

  • Cast iron skillet
  • Knife set
  • Cutting Board

Ingredients
  

  • 2 Zucchini
  • 2 Yellow Squash
  • 2 Small Eggplants
  • 5 Roma Tomatoes
  • 1 Jar of tomato basil paste roughly 26 ounces
  • 1 yellow or red bell pepper
  • 2 tsp fresh parsley
  • 2 tsp fresh thyme
  • 2 tbsp fresh basil 7-8 leaves
  • 4 tbsp olive oil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit
  • Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet 
  • Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
  • Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 tbsp of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
  • Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Keyword baked ratatouille, Vegan Ratatouille


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