A hearty and flavorful vegan ratatouille recipe made with eggplant, zucchini, bell peppers, and tomatoes. Perfect as a wholesome main dish or colorful appetizer.

I first tried this beautiful layered ratatouille at a fancy restaurant tucked inside a quiet hotel in the Swiss mountains. It was the kind of place where everything feels slower, calmer, and somehow more flavorful. The dish arrived in a warm ceramic dish, perfectly arranged in delicate spirals, and the moment I took my first bite, I fell in love. The soft, roasted vegetables, rich tomato base, and fragrant herbs captured everything I love about simple, elegant plant-based cooking. This recipe is my way of bringing that cozy, mountain-side magic back home.

Why You’ll Love This Vegan Ratatouille

• Naturally vegan and gluten-free – wholesome ingredients, no compromises.
• Stunning presentation – layered slices make it look as good as it tastes.
• Packed with flavor – roasted veggies, herby tomato sauce, and aromatic basil.
• Great for meal prep – tastes even better the next day.
• Inspired by a Swiss mountain retreat – elegant, cozy, and restaurant-worthy.
• Versatile – serve it as a main with bread or grains, or as a flavorful side.
• Comforting and light – warm, tender veggies in a savory tomato base.

Servings: 4–6
Prep time: 20 min
Cook time: 45 min
Total time: ~1 hour

Ingredients

• 1 small eggplant, thinly sliced into rounds (~300g)
• 1 medium zucchini, thinly sliced (~200g)
• 1 yellow squash, thinly sliced (~200g)
• 1 red bell pepper, sliced into thin rings or strips
• 1 yellow bell pepper, sliced into thin rings or strips
• 4 medium ripe tomatoes, thinly sliced (~500g)
• (or use a mix of red & yellow tomatoes for color)

The base sauce

• 1 tbsp olive oil (optional; or use veggie broth)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz / 400g) crushed tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt & pepper, to taste

For topping

• Fresh basil or parsley, for garnish
• Drizzle of olive oil or balsamic glaze (optional)

Instructions

1. Make the sauce: In a skillet, sauté onion in olive oil until soft (5–7 min). Add garlic, cook 1 min. Add crushed tomatoes, thyme, oregano, salt, and pepper. Simmer 10–15 minutes until thickened. Pour into a round or oval baking dish to cover the bottom.
2. Slice the veggies: Use a sharp knife or mandoline to slice eggplant, zucchini, squash, and tomatoes into thin, even rounds. Slice bell peppers into thin rings or half-moons.
3. Assemble: Layer the sliced vegetables in the dish over the sauce, overlapping in a spiral pattern: eggplant → zucchini → squash → tomato → bell pepper → repeat.
4. Season & cover: Sprinkle with a little salt, pepper, and extra thyme or oregano if desired. Cover the dish with parchment or foil.
5. Bake: Bake at 375°F (190°C) for 40–45 minutes, until vegetables are tender. Uncover for the last 10 minutes for some browning on top.
6. Garnish & serve: Drizzle with olive oil or balsamic glaze and top with fresh basil or parsley.

Vegan Ratatouille

A hearty and flavorful vegan ratatouille recipe made with eggplant, zucchini, bell peppers, and tomatoes. Perfect as a wholesome main dish or colorful appetizer.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine French

Servings 6 servings

Calories 150 kcal

Ingredients

  

• 1 small eggplant
• 1 medium zucchini
• 1 yellow squash
• 4 medium ripe tomatoes

Instructions

 

• Make the sauce:

  In a skillet, sauté onion in olive oil until soft (5–7 min). Add garlic, cook 1 min. Add crushed tomatoes, thyme, oregano, salt, and pepper. Simmer 10–15 minutes until thickened. Pour into a round or oval baking dish to cover the bottom.
• Slice the veggies:

  Use a sharp knife or mandoline to slice eggplant, zucchini, squash, and tomatoes into thin, even rounds. Slice bell peppers into thin rings or half-moons.
• Assemble:

  Layer the sliced vegetables in the dish over the sauce, overlapping in a spiral pattern: eggplant → zucchini → squash → tomato → bell pepper → repeat.
• Season & cover:

  Sprinkle with a little salt, pepper, and extra thyme or oregano if desired. Cover the dish with parchment or foil.
• Bake:

  Bake at 375°F (190°C) for 40–45 minutes, until vegetables are tender. Uncover for the last 10 minutes for some browning on top.
• Garnish & serve:

  Drizzle with olive oil or balsamic glaze and top with fresh basil or parsley.

Keyword ratatouille

Whether you’re serving it as a comforting main or an elegant appetizer, this sliced ratatouille brings warmth, color, and flavor to any table. It’s the kind of dish that feels special yet simple — perfect for cozy nights or impressing guests. I hope it brings a little mountain magic to your kitchen, just like it did for me.

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