Go Back
+ servings
Final ratatouille recipe in a bowl with parsley
Print Pin
5 from 23 votes

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
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 752kcal
Author Yumna Jawad

Ingredients

Instructions

  • 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.

Notes

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.

Nutrition

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