This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
5 stars (21 reviews)
Keywords
ratatouille, stew
Ingredients
1 tablespoon olive oil (,(use water to saute for oil-free))
1 large onion (diced)
4 cloves garlic (chopped finely)
1 teaspoon fennel seeds (optional but recommended)
1 large eggplant/aubergine (diced into ¾ inch pieces)
2 large zucchini (diced into ¾ inch pieces)
2 large bell peppers (deseeded & cut into ¾ inch pieces)
2lb (900g or about 8 large) fresh tomatoes (diced into chunky pieces)
1 teaspoon freshly ground black pepper
2 teaspoons fine sea salt
1 teaspoon dried rosemary or 1 fresh sprig (, or 1 teaspoon Herbs de Provence)
1 large bay leaf
Categories
Entree
Main
Side
Cuisine
vegan
Steps
Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil.
When hot add the onions and cook for 6 to 7 minutes until translucent.
Add the garlic and fennel seeds and continue cooking for another 2 minutes, stirring frequently.
Add all of the other ingredients, give it a good stir and allow to come to a steady simmer. Do not add any liquid. Enough moisture will natrually come out of the vegetables.
Cook for 15 to 20 minutes or until the vegetables are tender but still have a little texture, and the tomatoes have mostly broken down.
Remove the bay leaf before serving.
Nutitrion
Serving Size: 1 serving
Calories: 117 kcal
Carbohydrates: 20 g
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 797 mg
Sugar: 13 g
Reviews
Jocelyne on 2025-08-29 (5 stars): I was not sure about the fennel seeds so I only put a big 1/2 tsp but it is really good. I am having it with a piece of Naan bread. Next time couscous or quinoa. I also love the fact that it cooks in such a short time.
Thank you.
Mel on 2025-04-23 (5 stars): Very easy to make & delicious!
Wen on 2024-11-13 (5 stars): Hands down the best ratatouille recipe I've tried so far! What made yours stand out was that you've used rosemary and fennel for this dish - usually it's basil and oregano - but also that it's all done so easily in one pan. PLUS your fabulous tip of not adding any liquids - it's so simple yet its natural flavours stand out. Grateful to you for your awesome work, Mel! Grateful to you for your awesome work, Mel.
Elizabeth on 2021-10-13 (5 stars): (Thanks for not saying it was a dumb question!)
So I finally got to try it, and it was great. Such an excellent and easy recipe! The fennel is a stroke of genius.
Suee33 on 2021-10-10 (5 stars): This was very good, What are herbs I could add? I added a little Herbs de Provence any other ideas?
Hannah on 2021-06-06 (5 stars): Love this recipe :)
I am a person who loves her protein, so I added some bland tofu (not pressed) to give some more. Additionally, I added some good chili powder. I let the recipe simmer for another 20 minutes and it turned out amazing!
I would add this to some kind of rice or pasta. I want to test it with edamame pasta one night.
Dianne on 2021-04-22 (5 stars): Delicious !!, just what I was looking for in a ratatouille :)
Melissa Anderson on 2021-04-22 (5 stars): Love this! It's been dinner the last 3 nights with pasta, rice and baked potato. It will definitely be a regular from here on in.
