Oven-Baked Vegan Ratatouille

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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

Eggplant, zucchini, peppers and tomatoes make a vegetable ratatouille with thyme and rosemary.

Prep 25 minCook 55 minTotal 80 minYield 6 side servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large skillet, baking dish, knife

Ingredients

1 whole medium eggplant 2 whole onions 1 whole bell pepper 2 whole zucchini 3 whole tomatoes 3 tbsp olive oil 2 sprigs fresh thyme 2 tbsp tomato purée 2 sprigs fresh rosemary 2 whole bay leaves 1 tsp salt 1 pinch black pepper

Instructions

1. Cut

   Heat oven to 180°C (350°F). Cut eggplant, zucchini, peppers, tomatoes and onions into similar bite-size pieces.

2. Brown eggplant

   Heat half the olive oil and sauté eggplant until lightly coloured; transfer to a baking dish.

3. Soften vegetables

   Cook onions, pepper and zucchini in remaining oil until beginning to soften; add tomatoes, purée, rosemary and bay for 5 minutes.

4. Bake

   Combine with eggplant and thyme in the dish, season and bake 30 to 40 minutes until all vegetables are fully soft.

5. Rest

   Remove rosemary stems and bay leaves; rest 10 minutes before serving.

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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.