5 from 23 votes

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

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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!

Final ratatouille recipe in a bowl with parsley
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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. Get my tips for how to cut bell peppers, zucchini, and onions.

Vegetables chopped for the recipe: eggplant, zucchini, red peppers and onions

Next, you’ll slowly add those ingredients into the pot to cook the ratatouille recipe. Here are the step-by-step instructions:

  1. Cook onions with olive oil until they’re soft and translucent.
  2. Add the eggplant, zucchini and bell peppers to the onions along with garlic, salt, pepper and crushed red pepper.
  3. Now you want to mix everything together to add some color to the vegetables and soften them just a bit.
  4. Next add the canned diced tomatoes along with some water and red wine vinegar.
  5. Cook on low covered until all the vegetables fully soften.
  6. 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.
Step by step shot of how to make the recipe in one pot

Tips to make ratatouille

  1. Cut the vegetables into bite sized chunks. This way it will be easier to eat and the vegetables will cook through evenly.
  2. 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.
  3. 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.
  4. 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

Can you make this ahead of time?

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.

Can you freeze it?

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.

What do you serve with Ratatouille?

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.

Ratatouille Recipe with chickpea fritters

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:

If you’ve tried this healthy-ish feel good  Ratatouille recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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 🙂

Vegetarian Chickpea Fritters With Ratatouille in a white bowl

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Ratatouille Recipe

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
5 from 23 votes
Servings 3 servings
Calories 752
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 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 ½ 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.


Recipe: Adapted from one of my first Blue Apron meals I ever tried!
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.


Serving: 1g, Calories: 752kcal, Carbohydrates: 132g, Protein: 36g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 3831mg, Potassium: 5117mg, Fiber: 36g, Sugar: 63g, Vitamin A: 4190IU, Vitamin C: 273.5mg, Calcium: 962mg, Iron: 24.7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Main Course

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Recipe Rating


  1. Sorry, this is just a novice’s question. I see reference to egglant in the directions but don’t see eggplant in the list of ingredients. So in terms of amount: it looks, from the picture of the cut ingredients, like there should be perhaps a little ore eggplant than zucchini–is that right? Thanks

    1. So sorry, you are correct! It’s missing 1 Italian eggplant. All fixed now. Thank you for taking the time to point that out! Hope you enjoy!

  2. This was surprisingly rich and (not so surprisingly) delicious! I only had white wine vinegar and that is what I used, and only had roasted fire tomatoes. I served on top of white rice and add some gruyere instead of parmessan. Loved this so much.

  3. Absolutely delicious. I added fire roasted tomatoes, extra onions and garlic, plus used a rich vegetable broth instead of water. It’s not done simmering but wow it tasted amazing. I’m also mixing in some corkscrew pasta to make it more appealing for my hubby who is not a veggie man lol. Great recipe Yumna!

  4. This is a great delicious recipe! The vegetables are not overcooked and the flavor is rich. Excited to try your other recipes!