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 in a skillet!

I’m sitting here wondering why it took me so long to make ratatouille. It has 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.

vegan one pan ratatouille

Tips for the perfect Ratatouille

  • Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This will ensure that all the vegetables cook at the same rate.
  • If you don’t have a cast-iron skillet, you can make this in a regular skillet. Avoid aluminum pans, if you can. The acidic tomatoes react with the aluminum, and it can create a slight metallic taste in your food.
  • Tie your bundle of thyme together tightly, so it’s easy to remove from the pan after cooking.

zucchini

A recipe is only as good as the ingredients, and since this recipe is pretty simple, you want to use the best produce possible! Here are a few tips for picking out perfect ingredients.

How to pick the right ingredients

  • Use a high-quality brand of whole tomatoes. Muir Glen Organic has amazing whole peeled tomatoes that come in a can. I like to use whole rather than diced because diced tomatoes don’t break down as well.
  • When it comes to picking out an eggplant, look for one that is smaller in size with firm skin that doesn’t have any significant blemishes.
  • When choosing zucchini and yellow squash, look for smaller squash which will have fewer seeds and be less watery than larger squash.

Great ingredients equal great taste! You’re all set to make the perfect ratatouille!

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ratatoullie

One Pan Ratatouille Recipe

  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 2 large bowls 1x
  • Category: Dinner
  • Cuisine: Italian

Description

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!


Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 large white onion
  • 3 cloves garlic, peeled
  • 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

Instructions

  1. 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.
  2. Dice the onion and add it to the pot. Let it cook for 5 minutes.
  3. Mince the garlic and add it to the pot, cooking for another 3 minutes.
  4. 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.
  5. Chop the eggplant zucchini and squash into 1/2″ pieces and add them to the pot, cooking for 20 minutes, or until they’ve softened.
  6. Season with salt and red pepper.
  7. Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.

Notes

  • Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This will ensure that all the vegetables cook at the same rate.
  • If you don’t have a cast iron skillet, you can make this in a regular skillet. Avoid aluminum pans, if you can. The acidic tomatoes react with the aluminum and it can create a slight metallic taste in your food.
  • Tie your bundle of thyme together tightly so it’s easy to remove from the pan after cooking.

Keywords: Ratatouille

ratatouille-cast-iron-skillet

Hello there, veggies. You’re welcome to come over anytime. Don’t they look lovely in the cast iron skillet? You can make this in any large skillet, but I love how a cast iron skillet retains heat and cooks everything evenly. 

We added a dollop of burrata cheese on top and ate it with some toasted Focaccia bread.

one pan rataoullie

Have we talked about how Burrata is delicious? If you’ve never tried it, it’s made from Mozzarella and cream, so it’s pretty much the softest most delightful 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. Looking for something else to serve with your ratatouille? Here are a few ideas.

Ratatouille Side Dish Ideas

  • This 5 ingredient olive oil bread is made with just a few simple ingredients (no yeast required!), so you can whip it up in only a few minutes.
  • A spicy kale salad goes perfectly with this ratatouille, and it’s perfect if you want to keep this meal light!
  • You could also
  • This 5 minute whipped ricotta is a delicious appetizer, and it’s great served alongside a bowl of 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.

This one pan ratatouille is the perfect meatless recipe! You can use whatever vegetables you have on hand to create an easy healthy dinner!

What’s your favorite one-pan meal?