This Ratatouille Recipe is vegan, gluten-free & Whole30 compliant. It's a classic end-of-summer French meal made super simply in one pot & loaded w/ veggies
This Ratatouille Recipe is a classic french recipe that you can make with end-of-summer vegetables like eggplant, zucchini, tomatoes and peppers. It’s a very hearty dish has a wonderfully light and fresh flavor since it’s loaded with color and and nutrient dense ingredients. The best part is you can make it quickly in one pot!
Ratatouille is a simple one pot veggie dish that you can serve as a side or main. Made with simple ingredients and loaded with veggies, it’s fresh, vibrant and so tasty! Don’t let the French name put you off, it comes together so easily!
How to make Ratatouille
Start by preparing the vegetables and chopping everything a similar size. You’ll need onions, eggplant, zucchini and red bell peppers:
Next, you’ll slowly add those ingredients into the pot to cook the ratatouille recipe. Here are the step-by-step instructions:
- Cook onions with olive oil until they’re soft and translucent.
- Add the eggplant, zucchini and bell peppers to the onions along with garlic, salt, pepper and crushed red pepper.
- Now you want to mix everything together to add some color to the vegetables and soften them just a bit.
- Next add the canned diced tomatoes along with some water and red wine vinegar.
- Cook on low covered until all the vegetables fully soften.
- When it’s done cooking, you can add some grated parmesan cheese if you’d like or keep the ratatouille recipe vegan without the cheese.
Tips to make ratatouille
- Cut the vegetables into bite sized chunks. This way it will be easier to eat and the vegetables will cook through evenly.
- Be careful not to over cook the vegetables. They should be soft and cooked through, but if you over cook them they will become mushy and you will end up with more of a soupy consistency.
- Use firm vegetables. I found that this is the best mix of vegetables and the most traditional. Other vegetables you could use are mushrooms, yellow squash, red onions or different colored bell peppers.
- Don’t skip the red wine vinegar. It may seem odd to add red wine vinegar but it’s traditional and the acid at the end really livens up the recipe quite a bit. You can substitute with apple cider vinegar.
Frequently asked questions
I love to make this ratatouille at least an hour ahead of time as it really allows the flavors to meld. Once you have made it, you can store it in the fridge in an airtight container for up to 4 days and simply reheat it on the stovetop.
Ratatouille freezes really well, and it will keep well for up to three months. Thaw it at room temperature or in the fridge overnight before reheating it on the stove top.
You can serve this as a main like I did. And it’s fun to dip something into the the recipe. I love serving it with chickpea fritters like I show here or even quinoa patties. You can also serve it over cauliflower rice or grains like couscous or rice, stir it into pasta or even as an appetizer on top of some crostini.
This is such a bright and colorful dish and it’s a great way of packing the veggies in! It’s the perfect summer dish, or freeze it to enjoy later in the year!
For more dinner recipes:
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This Ratatouille Recipe recipe was originally published on February 18, 2017. I’m re-sharing it with more step-by-step photos. Here’s the original photo 🙂
- 1 onion chopped
- 4 garlic cloves minced
- 1 Italian eggplant chopped
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 15-ounce canned diced tomatoes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons Parmesan cheese (optional)
- In a medium pot over medium heat, heat the olive oil, add onions and cook until the onions are soft and translucent, about 5 minutes.
- Add the garlic, eggplant, zucchini and bell pepper; season with salt, pepper and crushed red pepper and cook, stirring occasionally for 5-8 minutes.
- To the pot of vegetables, add the diced tomatoes, red wine vinegar and 1/2 cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired
- Serve ratatouille with bread or fritters if desired.