Ratatouille, a French eggplant and vegetable dish is usually made vegetarian, but is often served with meat. Why not make this easy vegetarian and vegan ratatouille recipe and serve it up with rice or pasta instead? You could also serve it over quinoa or any other of your favorite whole grains. If you haven't already, give kaniwa a try!
Like many other traditional cultural dishes, there are as many variations on this dish as there are chefs in France, which means that there's really no right or wrong way to make your vegetable ratatouille. Most ratatouille recipes call for the recipes to be sauteed stovetop first before being baked in the oven, but this basic and easy vegan version skips the oven baking step in order to keep the preparation as simple as possible for everyday weeknight meals.
You'll also notice that this ratatouille recipe doesn't call for any salt, but if you're used to eating salted or saltier foods, you may find that you miss it, and want to add it back in. Taste the finished dish first, and then just add a little bit if you find it needed, since all the other herbs add a great flavor without any salt at all. I always recommend cooking with a nice quality sea salt or kosher salt: the extra expense is minimal and the return in flavor is worth it!
Ratatouille makes for a great vegetarian or vegan dinner entree, no matter how you serve it up. For another serving idea, layer your vegan ratatouille on lightly toasted French bread for a vegetarian ratatouille sandwich. Try it over any of the gluten-free grains for a gluten-free vegan dinner.
This easy ratatouille recipe is vegetarian, vegan and also gluten-free.
- 1 tbsp olive oil
- 1 large onion, diced
- 1 bay leaf
- 4 tbsp dry red wine
- 1/2 cup tomato juice
- 4 - 5 cloves garlic, crushed
- 1 tbsp dried basil
- 1/2 tbsp dried marjoram
- 1/2 tbsp dried oregano
- dash of ground rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 zucchini, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 eggplant, cut into small cubes
- 2 large tomatoes, cut
- 5 tbsp tomato paste
- Heat the olive oil in a large saucepan over medium heat. Sautee the onion until translucent, about 5 to 7 minutes.
- Add the bay leaf, red wine and tomato juice and stir to combine well. Then add the garlic, basil, marjoram, oregano, rosemary, salt and pepper and mix until well blended. Cover the saucepan and allow to simmer for ten minutes over low heat.
- Next, add the sliced zucchini and the green and red bell peppers, stir well, cover and simmer for another 5 minutes. Add the eggplant, tomatoes and tomato paste and stir again to combine everything together well.
- Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally. Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy.
Serve your vegan ratatouille over rice or pasta with French bread.
See also: More vegetarian dinner ideas
This vegetarian and vegan ratatouille recipe is reprinted with permission from The Compassionate Cook Cookbook.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||8 g|