Easy Vegan Ratatouille

Although I love gorgeous, spiralized versions of ratatouille, I do not usually want to take the extra time when cooking it myself to make it look that pretty. This easy vegan version still produces delicious ratatouille, but without the extra fuss. For a non-vegan version, you can sprinkle parmesan cheese (or, to keep it vegan, you can sprinkle vegan parmesan cheese) between each layer of vegetables.


  • 3 cloves garlic, minced
  • 2 Tablespoons fresh parsley, chopped
  • 1 large eggplant, cut into 1/2 inch cubes
  • 2 small zucchinis, sliced thinly
  • 1 large onion, sliced into rings
  • 2 cups fresh mushrooms, sliced thinly
  • 1 large green bell pepper, sliced thinly
  • 2 large tomatoes, chopped
  • Salt and pepper to taste
  • White wine, optional


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a Dutch oven over medium heat, cook garlic in a little white wine (or water) until lightly browned, stirring occasionally to keep it from sticking. Mix in parsley and eggplant, cooking and stirring until eggplant is soft, about 10 minutes. Season with some salt and pepper.
  3. Spread eggplant, garlic, and parsley mixture evenly across the bottom of the Dutch oven, and then cover with an even layer of zucchini, onions, mushrooms, bell peppers, and tomatoes. Lightly salt and pepper. Continue layering in this order (zucchini, onion, mushrooms, bell pepper, and tomatoes), making sure to lightly sprinkle salt and pepper on the top of each layer.
  4. Bake in preheated oven for 45 minutes and serve warm.

Nutrition Information: Serving size: ¼ recipe| Servings per recipe: 4; Calories: 107.7, total fat: 1 g, saturated fat: 0.2 g, trans fat: 0 g; cholesterol: 0 mg, Sodium: 18.9 mg, carbohydrates: 23.3 g, Fiber: 8.6 g, sugar: 13.5 g, Protein: 5.5 g


Dr. Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
518-623-3291 or 668-4881

Last updated December 13, 2021