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vegetarian Ratatouille recipe


Ratatouille is an easy healthy recipe full of vegetables! Eggplant, tomatoes, zucchini, squash, onion, peppers and more come together in this savory dish.
Course Main Course
Cuisine Italian
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8 servings
Calories 180



  • 1 eggplant (half of the peel removed in vertical stripes)
  • 3 roma tomatoes
  • 2 medium sized yellow squashes
  • 2 medium sized zucchinis
  • 2 tablespoons fresh basil (chopped , from 8-10 leaves)
  • 2 cloves garlic (minced)
  • 2 tablespoons Italian seasoning
  • ½ teaspoon salt (to taste)
  • ½ teaspoon pepper (to taste)
  • 4 tablespoons olive oil


  • 2 tablespoons olive oil
  • 1 large red onion (diced)
  • 4 cloves garlic (minced)
  • 1 orange bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 teaspoon salt (or more, to taste)
  • ¼ teaspoon red pepper flakes
  • 28 oz crushed tomatoes ((one large can))
  • 2 tablespoons chopped fresh basil (from 8-10 leaves)


  • Preheat the oven for 375˚F.
  • Slice the eggplant, tomatoes, squash, and zucchini into thin rounds, then set in large bowl. Toss with basil, garlic, Italian seasoning, salt, pepper, and olive oil. Set aside.
  • Make the sauce: Heat the olive oil in large (12-inch is ideal) oven-safe dutch oven over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and red pepper, then add the crushed tomatoes. Add more salt and/or red pepper flakes, if desired. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
    minced vegetables
  • Add sliced vegetables to the top of the sauce and spread into a uniform layer. Cover the dutch oven with a lid and bake for 50 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. 
    zucchini and summer squash for Ratatouille
  • Serve hot as a main dish or side. Serve with additional fresh basil as well as grated pecorino romano cheese.
    baked vegan Ratatouille recipe


The ratatouille is also excellent leftover. To reheat: cover with foil and reheat in a 350˚F oven for 15 minutes.


Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 837mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 78.7mg | Calcium: 85mg | Iron: 2.5mg