Description
A classic French vegan ratatouille recipe featuring fresh garden vegetables and aromatic herbs. This one-pot wonder is rustic, comforting, and perfect as a main course or side dish.
Ingredients
Scale
- 1 large eggplant diced into 1-inch cubes (about 2 cups)
- 2 medium zucchini diced
- 1 yellow squash chopped
- 1 large red bell pepper chopped
- 1 large yellow bell pepper chopped
- 1 large red onion diced
- 4 garlic cloves minced
- 4 medium ripe tomatoes chopped (or 1 can of whole peeled tomatoes, crushed by hand)
- 1 cup crushed tomatoes for added depth and body
- 1 cup cooked jackfruit shredded (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon herbes de Provence or a blend of thyme, rosemary, oregano, and marjoram
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil leaves for garnish
- 1 teaspoon balsamic vinegar (optional)
Instructions
- Wash and dry all produce. Dice eggplant and toss with salt. Let sit in a colander for 15 minutes to remove moisture. Chop zucchini, squash, bell peppers, onion, and tomatoes. Rinse and pat eggplant dry.
- In a large Dutch oven over medium heat, add olive oil. Sauté onions until translucent, about 5 minutes. Add garlic and tomato paste; cook for 2 minutes more, stirring.
- Add eggplant and sauté for 5–7 minutes until slightly browned. Stir in bell peppers, zucchini, and squash. Cook for 10 minutes, stirring occasionally. Add jackfruit if using.
- Add fresh chopped tomatoes and crushed tomatoes. Stir in herbes de Provence, bay leaf, salt, and pepper.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until vegetables soften but hold their shape. Remove lid in the last 10 minutes to evaporate liquid. Stir in balsamic vinegar if desired.
- Remove bay leaf and taste for seasoning. Garnish with fresh basil leaves and a drizzle of olive oil. Serve warm or at room temperature.
Notes
- For a plated ratatouille inspired by the Disney version, use a mandoline for uniform slices.
- The jackfruit adds a meaty texture, making this dish heartier.
- Flavors deepen as the ratatouille sits, making it great for leftovers.
- Serve with crusty bread, over grains like polenta or couscous, or as a side dish with grilled tofu or tempeh.
- Add more crushed tomato and vegetable broth to create a soup version.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: One-pot stew
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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