Easy vegan Ratatouille
Easy vegan Ratatouille recipe. Healthy and authentic French dish from the famous Disney cartoon “Ratatouille”. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
6** (check notes) 30min
Cook Time
1h* (check notes)
Servings Prep Time
6** (check notes) 30min
Cook Time
1h* (check notes)
Ingredients
  • 1 medium size onion(~150 g)
  • 8cloves of garlic(3 for the sauce layer and 5 for the topping)
  • 1 medium size bell pepper(~230 g)
  • 500ml of tomato sauce or crushed tomatoes
  • 20 fresh basil leaves(10 for the sauce layer and 10 for the topping)
  • 6 small tomatoes*** (check notes)(~600 g; preferably oblong in shape)
  • 2 small eggplants*** (check notes)(~400 g; preferably long and thin)
  • 1 big zucchini*** (check notes)(~370 g)
  • 4 medium size potatoes*** (check notes)(~550 g; potatoes can be replaced with 1 big and long yellow squash)
  • 6tablespoons of extra virgin olive oil(2 for the sauce layer and 4 for the topping)
  • salt & pepper
Instructions
  1. cut out a circle/rectangle form from parchment paper in the size of the chosen casserole, in which the Ratatouille will be cooked, and put it aside;
  2. cut the onion and part of the garlic cloves in small pieces and cook in oil until golden. Cut bell pepper in small pieces and add it to the cooked onions and garlic together with tomato sauce (or crushed tomatoes) and part of the basil leaves (chopped) and bring everything to boil. Once the sauce starts to boil, remove it from the heat, pour it into the casserole and set aside;
  3. cut potatoes, eggplant, zucchini and tomatoes in equally thin slices. Then put the slices in casserole by dipping the lower part of every slice in the sauce that was prepared before. Put the slices in the casserole in a repetitive order (zucchini – tomato – eggplant – potato) by creating a spiral pattern, if you use a round casserole, or arrange them in lines, if you use a rectangular casserole;
  4. prepare the topping by mixing together in a small bowl the rest of the basil leaves (chopped), the rest of the garlic cloves (crushed with a garlic press) and the rest of the olive oil. Then pour the mixture over the vegetables, sprinkle over some salt and pepper and cover everything with the piece of parchment paper that you cut out in the beginning;
  5. place the casserole in the middle compartment of a preheated oven and cook for 1 hour in 190°C/375°F. After 1 hour check with a fork if the potatoes and the skin of the eggplant are soft. If yes, the Ratatouille is ready, if not – continue to cook it for some extra minutes.
Recipe Notes

* if instead of potatoes you use yellow squash, be aware that you might need to reduce the cooking time

** the diameter of the casserole used is 28 cm

*** when choosing the vegetables, make sure that the diameter of them is more or less the same for all the vegetables