Oven-Baked Vegan Ratatouille with Fresh Herbs
Eggplant, zucchini, peppers and tomatoes make a vegetable ratatouille with thyme and rosemary.
Eggplant, zucchini, peppers and tomatoes make a vegetable ratatouille with thyme and rosemary. Sauté the vegetables first to develop flavour, then finish them in a baking dish until soft. Cut similarly sized pieces for even cooking and remove the bay leaves before serving. It tastes good warm, or after a short rest as the tomato juices settle around the vegetables. Heat oven to 180°C (350°F). Cut eggplant, zucchini, peppers, tomatoes and onions into similar bite-size pieces. Heat half the olive oil and sauté eggplant until lightly coloured; transfer to a baking dish. Cook onions, pepper and zucchini in remaining oil until beginning to soften; add tomatoes, purée, rosemary and bay for 5 minutes.
Recipe card
Oven-Baked Vegan Ratatouille with Fresh Herbs
Equipment: Large skillet, baking dish, knife
Ingredients
Instructions
Cut
Heat oven to 180°C (350°F). Cut eggplant, zucchini, peppers, tomatoes and onions into similar bite-size pieces.
Brown eggplant
Heat half the olive oil and sauté eggplant until lightly coloured; transfer to a baking dish.
Soften vegetables
Cook onions, pepper and zucchini in remaining oil until beginning to soften; add tomatoes, purée, rosemary and bay for 5 minutes.
Bake
Combine with eggplant and thyme in the dish, season and bake 30 to 40 minutes until all vegetables are fully soft.
Rest
Remove rosemary stems and bay leaves; rest 10 minutes before serving.
How to tell when it is ready
Eggplant and zucchini fully soft, sauce no longer watery.
Tips
- Cut vegetables to a similar size.
- Brown eggplant without overcrowding the pan.
- Remove bay leaves before serving.
- Let the dish rest so liquid settles.
Troubleshooting
- If watery, bake uncovered a little longer.
- If eggplant feels spongy, cook 10 more minutes until soft.
Substitutions
- Use a similar summer squash in place of zucchini.
- Use canned chopped tomatoes in place of fresh when drained well.
Variations
- Add a few sliced mushrooms during the sauté.
- Finish with chopped basil instead of thyme.
Serving suggestions
- Serve with crusty bread.
- Spoon over cooked polenta.
- Pair with a grain bowl.
- Offer as a side to baked beans.
Make ahead
Prepare the measured ingredients in advance. Refrigerate up to 4 days; reheat until hot or serve chilled.
Storage
Refrigerate up to 4 days; reheat until hot or serve chilled.
Food safety
Wash fresh produce and refrigerate cooked vegetables promptly.
Frequently asked questions
Should the vegetables stay crisp?
No. This oven finish aims for tender vegetables in a lightly reduced tomato sauce.
How should I store oven-baked vegan ratatouille?
Refrigerate up to 4 days; reheat until hot or serve chilled.
Serve with crusty bread. Refrigerate up to 4 days; reheat until hot or serve chilled.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.