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1 Pan Vegan Ratatouille

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.

Before launching the 21 Day Vegetarian Reset this week, the tulip-man and I went through the program ourselves to nab little problems lurking in shadows. One such problem, which must have been lurking in the shadows my whole life as a result of a true disdain for tomatoes, came in the form of tomato cravings. Seriously, so intense tomato cravings. Who was this new tomato-seeking me? And more importantly, how could I go about buying all the tomatoes?

I promptly found a way to work loads of tomato goodness into the reset program via this ratatouille! It’s loaded with lycopene, full of fiber, and may just be my new go-to “fancy with little effort” recipe. The cook time is a bit longer than most of the 21 Day Vegetarian Reset recipes, with most hovering around 30 minutes, but it pretty well exemplifies what I created the reset to be: simple, mouth-watering, plant-based goodness.

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.
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1 Pan Vegan Ratatouille

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.
Cuisine Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 to 4
Calories 174 kcal
Author Live Eat Learn

Ingredients

  • 1 15- oz can crushed tomatoes 425 g
  • 2 Tbsp olive oil 30 mL, divided
  • 2 cloves garlic minced
  • 1 Tbsp fresh Basil chopped
  • 1 tsp Herbs de Provence
  • (or 1/4 tsp rosemary 1/4 tsp
  • oregeno 1/2 tsp thyme)
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large white onion
  • 1 zucchini
  • 1 eggplant
  • 3 roma tomatoes

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. Add crushed tomatoes, 1 Tbsp oil, garlic, basil, herbs, pepper flakes, salt, and pepper to a 9x6 inch (23x15 cm) baking pan. Stir to combine.
  3. Slice onion, zucchini, eggplant, and tomatoes into 1/4 inch thick slices. If some slices are wider than others, you can cut them in half so they’ll all be the same height when stacked.
  4. Layer sliced veggies on top of the tomato mixture, standing them straight up in alternating layers.
  5. Brush veggies with 1 Tbsp olive oil and bake for 1 hour, or until veggies are tender.
Nutrition Facts
1 Pan Vegan Ratatouille
Amount Per Serving (1 g)
Calories 174 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 508mg 21%
Total Carbohydrates 25g 8%
Dietary Fiber 10g 40%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

This 1 Pan Vegan Ratatouille, piled high with veggies and tomato, is an easy yet mouth-watering take on the French classic.


This recipe is included in my 21 Day Vegetarian Reset, a nutrition program aimed at helping you to reset your habits and take control of your health. Learn more about the program here.

Comments (4)

  1. Kath says:

    Thank you for this delicious meal. Can’t wait to make it

    1. Sarah says:

      You’re welcome! I would love to hear how it turns out for ya! 🙂

  2. Mary says:

    Wondering why you put the herbs and oil in the bottom of the dish? Instead of pouring it over the vegetables when you have stack it? Wouldn’t it be more flavoursome to have them on the top of the vegetables?

    1. Sarah says:

      Hi Mary! Putting the herbs and oil with the tomato in the bottom is a more traditional method of making ratatouille. The flavor of the herbs blends with the tomato as it cooks, and that forms a really flavorful sauce to eat with the veggies. It also helps to prevent the veggies from tasting overly tomato-y so they keep their own flavors. You could certainly try sprinkling the herbs (and perhaps even the whole tomato mixture) on top of the veggies, but it may take away some of the “wow” factor the alternating layers of veggies give the finished dish, as it may hide some of the veggie. It’s really a flexible recipe though so feel free to play around with the layering, what veggies you included, and throwing in your favorite spices! 🙂

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