Rated 4 out of 5 based on 1 customer rating
(2 customer reviews)

Vegan Ratatouille

Rated 4 out of 5 based on 1 customer rating
(1 customer review)
$37.92 Cooking Fee
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.
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1 review for Vegan Ratatouille

  1. Ofir Schlam
    Rated 4 out of 5 based on 1 customer rating

    Ofir Schlam (verified owner)

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Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
  • Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
  • Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
  • Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook10
Total Time35 minutes
Recipe Serving Size10 people



  • 2 tablespoon water or olive oil spray
  • 2 cup eggplant large diced
  • ½ cup onion chopped
  • 7 clove garlic minced
  • 1 red bell pepper medium diced
  • 1 orange bell pepper medium diced
  • 1 pound tomato for 10 servings use 2 cups of diced tomatoes
  • 2 cup zucchini chopped
  • 1 cup yellow squash chopped
  • 3 tablespoon fresh basil
  • 3 sprig fresh thyme or ½ teaspoon dried
  • 2 sprig fresh oregano or ¼ teaspoon dried
  • 1 sprig fresh rosemary
  • 2 tablespoon tomato paste
  • ½ cup vegetable broth plus 2 tablespoons
  • ½ tablespoon Kosher salt or to taste
  • 1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required

Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
Reheating/Serving Instructions

Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).


Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg

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