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.
If you tried this Ratatouille Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Casserole
Ingredients
- 1 eggplant sliced
- 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.
Notes
Nutrition
Looks tasty? But the recipe doesn’t state how much eggplant to use. And should I peel the eggplant? Thx.
Hi Helen, Thanks for pointing it out. I have updated the recipe card.
Peeling eggplant is optional and depends on your preference. The skin adds a slightly chewy texture, it but can also be bitter, especially in older eggplants. If you prefer a smoother texture or find the skin too tough, feel free to peel it before cooking. There will be no changes in the cooking time.
I hope you enjoy this dish and I would love to hear your feedback.
– Shilpa