Vegan Ratatouille Recipe

Try this Vegan Ratatouille recipe for a healthy, modern take on traditional ratatouille.


| February 2013


In Allergy-Free and Easy Cooking, author Cybele Pascal provides enticing recipes that steer clear of the top allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame. In the following excerpt, find a vegan take on traditional ratatouille that’s safe for those with the most common food allergies. You can purchase this book from the Mother Earth Living store: Allergy-Free and Easy Cooking.

Vegan Ratatouille Recipe

• 4 tablespoons olive oil
• 1 cup small-diced red onion
• 1/2 teaspoon salt
• 3 cloves garlic, minced or pressed
• 1 pound eggplant (about 1 medium), peeled, cut into 1/2-inch rounds, then diced into 1/2-inch pieces
• 8 ounces zucchini, cut into 1/2-inch pieces
• 8 ounces summer squash, cut into 1/2-inch pieces
• 1/2 teaspoon herbes de Provence (I like Spicely brand)
• 2 (14.5-ounce) cans diced tomatoes
• Freshly ground pepper
• 2 tablespoons chopped fresh basil 

1. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion and salt and cook until softened and starting to brown, about 3 minutes. Add the garlic and stir.

2. Add the remaining 2 tablespoons olive oil and the eggplant and cook, stirring often, for 4 minutes, until the eggplant is softened.



3. Add the zucchini and squash and toss, add the herbes de Provence and stir, and add the tomatoes and a few turns of pepper. Bring to a simmer, reduce the heat to medium-low, and cook, covered, for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened up a bit. Remove the lid and cook for about 1 more minute, stirring a few times.

4. Remove from the heat and stir in the basil. Serve hot, cold, or at room temperature. Serves 4.







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