Ratatouille Recipe

A French classic and perfect for vegans – Ratatouille

Ratatouille Recipe

This ratatouille recipe takes no time prepare and looks beautiful! It’s also very healthy, vegetarian and gluten free.
Ratatouille is a very simple dish that pairs well with other French classics like hamburgers and buttery sauteed mushrooms. The ingredients for this are straight forward too; chopped zucchini, eggplant, onion and a couple of tomatoes, all thrown into a pot et voila! The olive oil will add a really subtle flavor and let the veggies shine. Ratatouille can be so comforting on a cold winter’s night or refreshing when served with a crisp glass of white wine (oh oui, like you’re somewhere in the south of France in a backyard, having great conversations with good friends). This is an even more simplified version of ratatouille; I don’t even bother boiling and peeling the tomato skins, they don’t disturb the dish at all.



vegetarian ratatouille with zucchini tomatoes and eggplant
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side
  • Cuisine: Vegetarian, Vegan


  • 2 medium zucchini (roughly chopped)
  • 1 large tomato (roughly chopped)
  • 1 small eggplant (roughly chopped)
  • 1 large onion (roughly chopped)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic (finely chopped)
  • salt and pepper (to taste)


  1. In a medium size pot, add 2 tbsp olive oil, garlic and onion. Cook for about 5 minutes, until onions are soft and translucent.
  2. Add eggplant and cook for 3 minutes.
  3. Add the tomatoes and cook for 3 minutes.
  4. Add the zucchini and cook 3 minutes. Lower heat to a simmer, add the last 2 tbsp olive oil, stir, cover and cook for another 10-15 minutes, until zucchinis are tender but still a little firm.
  5. Season with salt and pepper, and serve.


  • Calories: 196
  • Saturated Fat: 2
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