This one-pot ratatouille is how the classic French Provencal stew is cooked. It is ready in 30 minutes, full of colorful veggies, and is naturally vegan.
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Ratatouille is a classic dish, and while most people know it as baked from the movie “Ratatouille”, it is actually cooked like a stew.
If you want to try some classic recipes this summer, my Italian minestrone soup, Middle Eastern Shakshuka, Hungarian lecso are great options I highly recommend.
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❤️ Why you’ll love it
This one-pot ratatouille is one of the easiest and quickest stews you can make. It is naturally vegan and is a great way to use up all the fresh and delicious produce you may have on hand.
I love how simple and straightforward the cooking process is. Just chop up all your ingredients, throw them into a pot, and let it simmer away. It is a great recipe for beginners and seasoned cooks alike.
The best part is that it is not only simple but also incredibly delicious. The vegetables are cooked to perfection, and the flavors all meld together beautifully. It is a must-try for anyone looking for a tasty and healthy vegan recipe.
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🧾 Key ingredients
The ingredients for this one-pot ratatouille are simple and easy to find at your local grocery store. You may already have some of them in your pantry.
Tomatoes are the heart of this dish. They provide a rich, tangy base for the ratatouille. Fresh, ripe tomatoes will give the best flavor, and they will break down during cooking to form a delicious sauce. Beefsteak and heirloom tomatoes are perfect for this recipe.
Onion and garlic are essential for flavor in this dish. They add a pungency and depth that is hard to achieve with any other ingredients. Make sure to sauté them until they are soft and fragrant; this is a crucial step in building the flavor of the ratatouille.
Bell pepper, eggplant, and zucchini are the stars of this dish. They not only add a variety of textures but also a burst of color. For eggplants, go for globe eggplants and use yellow or green zucchini, making sure to choose young, small, and thinner ones for this recipe
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this one-pot ratatouille recipe, a good quality stockpot or Dutch oven is essential. It allows for even cooking of all the vegetables and the height of the pot prevents steam from the cooking vegetables from making them soggy.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by preparing the vegetables. Peel and chop the onion and garlic.
STEP 2
Next, wash the zucchini or yellow squash and eggplants. Cut them into 1-inch thick slices, and then cut the slices into quarters. There is no need to peel them.
STEP 3
Now, wash the tomatoes and cut them into wedges. Then, cut the wedges in half or in thirds, so you end up with pieces that are about 1-inch cubes.
STEP 4
Wash the bell peppers, cut them in half, and remove the seeds and stem. Lay the halves on the cutting board and slice them into vertical strips. Then, cut the strips in half horizontally, so you have 2-3 inch long strips.
Making the one-pot ratatouille
STEP 1
Heat your stockpot or Dutch oven to medium heat and add olive oil. Cook the chopped onion, stirring occasionally, for about 2 minutes.
STEP 2
Add the chopped garlic, stir, and cook for another minute.
STEP 3
Add the chopped tomatoes, bell peppers, salt, and pepper to the pot. Start with 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust the seasoning at the end.
STEP 4
Cover the pot with a lid and cook on medium heat until it starts to boil. Then, remove the lid, stir, and cook for 6-8 minutes, until the tomatoes are mushy and there are juices.
STEP 5
Add the chopped zucchini and eggplant to the pot. Stir and cook until they are tender, but not mushy. The zucchini should be a bit crunchy, and the eggplant should be soft. The juices in the pot should be mostly evaporated, and the mixture should have a stew-like consistency. This takes about 10 minutes.
STEP 6
Finally, stir in some freshly chopped basil or thyme, and your one-pot ratatouille is ready to serve. Enjoy!
💡 Expert tip
The key to a perfect ratatouille is the texture of your vegetables. For this recipe, it is crucial to use ripe, juicy tomatoes and to cook your vegetables until the juices are mostly evaporated. This will give your ratatouille a stew-like consistency, with the zucchini slightly crunchy and the eggplant soft but not mushy, and allow the flavors to meld together beautifully.
🔄 Variations
This ratatouille recipe is incredibly versatile, and you can easily customize it with your favorite vegetables or herbs. Try adding mushrooms for a different texture and flavor. They will also release their juices, adding an extra dimension to the dish. Just toss them in with the zucchini and eggplant.
If you like your food with a bit of heat, consider adding chopped chili or red pepper flakes. This will give your ratatouille a spicy kick without overpowering the flavors of the other vegetables.
For a heartier version, why not add some chickpeas or white beans? They will not only add protein and fiber but also a lovely creamy texture. Simply drain and rinse a can of beans and add them when you put in the zucchini and eggplant.
🥣 Serving ideas
This one-pot ratatouille is a versatile dish that can be enjoyed in many ways. It is a delicious and healthy side dish that you can serve with your favorite main courses or can be the main course itself. I collected 45 ways to serve ratatouille.
I love to serve it with a hearty grain such as quinoa or rice for a complete and satisfying meal. It is also great with a side of mashed potatoes or a creamy polenta.
For a light and refreshing lunch, you can serve it with a simple salad. A classic green salad or a tomato and cucumber salad would be a perfect match for the vibrant flavors of the ratatouille.
It is also a great addition to your brunch menu. Serve it with some roasted potatoes and vegan scrambled eggs for a delicious and nutritious start to your day.
And of course, it is a perfect dish for a cozy dinner at home. It pairs well with a variety of vegan main courses, such as tofu meatballs, mushroom stroganoff, or cauliflower steaks.
❄️ Storing tips
This one-pot ratatouille is a dish that actually gets better with time, making it a perfect candidate for storing as leftovers.
To store, allow the ratatouille to cool completely. Once cooled, transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
If you want to freeze it, you can do so in individual portions. Once again, make sure it has cooled completely before transferring it to a freezer-safe container or resealable, airtight bag. It can be frozen for up to 6 months.
When you are ready to eat it, you can reheat it on the stovetop. If it seems a bit dry, you can add a splash of vegetable broth or water to help loosen it up.
🤔 FAQs
Why do you need to remove the lid while cooking the tomatoes?
Removing the lid allows the excess liquid to evaporate while cooking the tomatoes. This helps prevent the ratatouille from becoming too watery and ensures that it has a rich, stew-like consistency.
Why is it important to cut the vegetables into evenly sized pieces?
Cutting the vegetables into evenly sized pieces ensures that they cook at the same rate. This is particularly important in a dish like ratatouille, where all the vegetables are cooked together in one pot.
More stew and soup recipes
You can browse through our vegan soup recipes or our quick & easy vegan meals collection or check out
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30-min One-pot Ratatouille (Naturally Vegan)
Ingredients
- 3 Tomatoes (large)
- 1 Onion (large)
- 4 cloves Garlic
- 1 Bell pepper (red, yellow, green)
- 1 Eggplant (medium)
- 1 Zucchini / Courgette (small)
- 1 Tbsp Olive oil
- Salt and Pepper to taste
- Fresh basil to taste
- Fresh thyme to taste
Instructions
Preparing the ingredients
- Peel and chop onion and garlic.
- Wash and chop zucchini/yellow squash and eggplants. Cut them into 1-inch (1-1,5 cm) thick slices and then cut the “discs” into quarters. No need to peel them.
- Wash and cut tomatoes first into wedges, then cut them in half or in third. You need to end up with pieces in the size of an inch (1-1,5 cm) cubes.
- Wash and slice bell peppers. First cut them in half, and remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes.
Cooking ratatouille in one pot
- Heat your stockpot or a Dutch oven to medium heat and add olive oil.
- Cook the chopped onion, stir and cook for 2 minutes.
- Add chopped garlic, stir and cook for a minute.
- Add chopped tomatoes, bell peppers, salt, and pepper. Start with 1 teaspoon salt, and ½ teaspoon black pepper, and adjust at the end. Cover it with a lid and cook it on medium heat until it is boiling. Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices.
- Finally, add the chopped zucchini and eggplant. Stir and cook until they are tender, not mushy. The zucchini should be a bit crunchy to bite on. The eggplant should be soft and not crunchy at all. The juices should be evaporated mostly and it should get a stew-like consistency. It takes us about 10 minutes to get this texture in our Dutch oven.
- Stir in some freshly chopped basil or thyme and you are ready to serve. Enjoy!
Notes
- Juicy tomatoes -> You should use juicy, soft, mature tomatoes. They are the ones that are so ripe that they fall apart quickly and form the base of the stew easily. If you have hard, unripe veggies or cocktail tomatoes (that are more skin than flesh), then it will take longer to cook them or even you will not be able to produce the juices needed to make ratatouille.
- Fresh tomatoes vs canned chopped tomatoes -> The traditional way is to use fresh, juicy, ripe tomatoes, but we do understand that it is not always possible to get hold of those. You can use chopped canned tomatoes (not tomato sauce or tomato paste) so you have a bit of chunky texture.
- Cut all veggies in the size of 1-2 inch cubes -> The smaller you cut them, the shorter will be the cooking time.
- Use the lid -> Covering your pot with a lid ensures that the juices are kept in the stew as well as it maintains a hot temperature to cook the chopped vegetables faster.
- Read our Cooking with Eggplants Guide if you need more tips and hacks on choosing, storing, and preparing eggplants.
Karen
Even my kid loved this recipe! It was really easy and fast.
Margarita Mendez
This was the first time I made this recipe my family loved it and it really is easy I used red onion and zucchini for the Ratatouille my husband doesn’t like vegetables but he loved this dish had a extra serving definitely delicious and a 5 star
My Pure Plants
Hi Margarita, we are so happy the recipe was such a great success. Thanks for letting us know.
Shanna
My grandmother used to make ratatouille all the time when I was a girl. This recipe reminds me so much of her recipe.
Alison
I love ratatouille! It’s something my mom made on a regular basis growing up! I always through in whatever veggies I have that need to be cooked, plus eggplant of course!
Claudia
This is a perfect recipe for us in Florida we get fresh veggies all year round and grow them. I cant wait to try this
Jacqueline Meldrum
Ratatouille I’d something I never seem to get around to making, but your recipe looks so tasty and quick. Spot on!
Amanda
I’ve not had ratatouille for a long time and you’ve just reminded me why it’s so good. This one is on my list for this week.