Easy Ratatouille Casserole: Fresh Veggies, Baked to Perfection!
This oven-baked vegan Ratatouille casserole is simple to prepare and full of vibrant flavors. Layered with fresh veggies and seasoned with herbs, it makes a delicious meal. It’s a quick and flavorful way to enjoy a plant-based dish without the fuss.
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Ratatouille casserole is the perfect combination of simplicity and flavor. Packed with fresh vegetables, it’s an easy-to-make hearty meal. The vegetables are perfectly seasoned with classic Mediterranean herbs and then baked to bring out their natural flavors, creating a satisfying meal with minimal effort.
Its versatility makes it ideal for any occasion, from weeknight dinners to meal prep. With vibrant, flavorful layers and a quick bake time, this vegan ratatouille casserole is sure to become a staple in your recipe rotation.
Ingredients
Vegetables: A mix of eggplant, zucchini, peppers, and mushrooms brings a wonderful balance of flavors and textures to the casserole.
Tomato Sauce: A simple, mild tomato sauce ties the dish together, adding a touch of acidity and richness. You can substitute with crushed tomatoes or homemade marinara for extra depth for a thicker consistency or a more robust flavor.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Slice the vegetables evenly.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the garlic and onion. Saute for about 2-3 minutes or until softened. Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Add dried basil, oregano, salt, and pepper. Add the tomato sauce and mix well.
Step 3: Transfer the vegetable mixture to a casserole dish and spread it evenly. Bake in the preheated oven for 20-25 minutes or until the vegetables are tender and the top is lightly browned. Garnish with fresh basil before serving.
Serving Suggestions
- Serve with Crusty Bread: A warm, crusty baguette or a simple artisan bread is perfect for scooping up the tender vegetables.
- Pair with Grains: Serve the casserole over a bed of quinoa, couscous, rice, or farro for a heartier meal.
- Serve as a Side Dish: This casserole also works well as a side for grilled tofu or pasta. It’s a versatile addition that pairs well with other main dishes.
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Equipment
- Casserole
Ingredients
- 2 zucchinis sliced
- 1 red pepper diced
- 1 onion thinly sliced
- 1 cup button mushrooms sliced
- 3 cloves garlic minced
- ¼ cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375℉.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion. Saute for about 2-3 minutes or until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Add dried basil, oregano, salt, and pepper. Add the tomato sauce and mix well.
- Transfer the vegetable mixture to a casserole dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until the vegetables are tender and the top is lightly browned. Garnish with fresh basil before serving.
Nutrition
