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.
Course Main Dishes, Side Dishes
Cuisine French
Keyword how to make ratatouille, ratatouille
Diet Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Occasion Christmas, Easter, Thanksgiving, Valentine's Day
Time 60 minutes or more
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 174kcal
Author Sarah Bond

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 oregano, 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

  • Preheat oven to 350 degrees F (176 C).
  • 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.
  • 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.
  • Layer sliced veggies on top of the tomato mixture, standing them straight up in alternating layers.
  • Brush veggies with 1 Tbsp olive oil and bake for 1 hour, or until veggies are tender.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Sodium: 508mg | Fiber: 10g