This one pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It’s vegan, gluten free, and easy to make!
I’m literally sitting here wondering why it took me so long to make ratatouille. It’s basically a bunch of my favorite flavors and it’s full of vegetables. Plus, this recipe is not an exact science and you can swap in whatever you have. A pinch of this… a little bit of that… this is my kind of recipe.
Literally right after I made this ratatouille, I was watching Gilmore Girls and Suki was also making ratatouille. That’s when I knew this was meant to be. But seriously, I loved how easy this ratatouille was and it turned out quite delicious.
- Olive Oil
- 1 large white onion
- 3 cloves garlic
- 1 bunch of fresh thyme
- 1 28oz can whole tomatoes
- 1 tsp of salt (plus more to taste)
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium eggplant
- Pinch of crushed red pepper flakes
- Optional for serving: Fresh burrata cheese, fresh basil, crusty bread.
- Handful of basil
- In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine.
- Dice the onion and add it to the pot. Let it cook for 5 minutes.
- Mince the garlic and add it to the pot, cooking for another 3 minutes.
- Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
- Chop the eggplant zucchini and squash into ½" pieces and add them to the pot, cooking for 20 minutes, or until they've softened.
- Season with salt and red pepper.
- Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.
Hello there, veggies. You’re welcome to come over anytime.
We added a dollop of burrata cheese on top and ate it with some toasted Focaccia bread.
Side note: Have we talked about how Burrata is amazing? If you’ve never tried it, it’s made from Mozzarella and cream so it’s basically the softest most delicious cheese ever. I’m not usually a soft cheese person… except for mozzarella. So this is my kind of cheese. Plus it just melts so perfectly on top of this warm ratatouille.
And the best part of this ratatouille recipe? You can make it all in ONE PAN. That means more time eating and less time scrubbing pots and pans. That’s a win in my book!