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!

vegan one pan ratatouille
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Why I Love This Recipe

This skillet ratatouille recipe contains 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. It’s a great way to use up seasonal veggies like eggplant and summer squash!

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.
woman stirring a pot on the stove

Ratatouille Ingredients

  • Olive oil– A little olive oil helps soften the onion and garlic and mellow the sharp flavors.
  • Onion– I used a white onion but you can use a white or yellow onion.
  • Garlic– Fresh garlic adds a deeper flavor.
  • Thyme– Fresh thyme adds a savory flavor to the dish.
  • Tomatoes– I used canned whole tomatoes. You can substitute diced, if necessary.
  • Yellow squash– Sometimes called summer squash, this small squash is an essential component of ratatoullie. There’s no need to peel it.
  • Zucchini– This tender summer squash is a must have for this recipe. Similar to yellow squash, there’s no need to peel it.
  • Eggplant– Eggplant, which may also be called aubergine, is the third essential vegetable for ratatouille.
  • Red pepper flakes– I like adding a pinch of red pepper flakes for subtle heat.
ratatouille-cast-iron-skillet

How to Pick the Right Ingredients

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.

  • 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!

one pan rataoullie

Ratatouille Side Dish Ideas

Try adding a dollop of ricotta or fresh burrata cheese to this dish. It adds a rich, creamy flavor that helps make this dish a more filling dinner. You can also serve it with crusty bread, focaccia, or dinner rolls.

  • 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!

More One Pan Recipes

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ratatoullie

One Pan Ratatouille Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 2 large bowls 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
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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

Units 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.