Oil-Free Ratatouille

Oil-Free Ratatouille Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 60 min


2 yellow onions

8 cloves garlic

1 cup low sodium veg broth (divided)

1 eggplant

1 bay leaf

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp rosemary

28 oz can crushed tomatoes – drained (no salt added)

1 acorn squash

1 red bell pepper

2 zuchinni

1 Tbs parsley

1 Tbs fresh basil

1 Tbs balsamic vinegar


1Preheat oven to 400° F

2Roughly chop onions and add to a large dutch oven

3Peel and chop garlic – add to pot

4Add 1/2 cup veg broth and a pinch of salt and pepper

5Saute onions 5-10 min until softened

6While onions are cooking, cut off ends of eggplant and peel skin

7Cut into 1″ planks and then cube, then drain tomatoes

8When onions are soft, add eggplant and tomatoes to pan

9Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven

10Bake uncovered for 40 min

11Meanwhile prepare the rest of the veggies

12Slice zuchinni, roughly chop red peper, and peel and cube the squash

13Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth

14Stir in all remaining ingredients and mix well

15Return to oven for an additional 20-25 minutes

16Remove pan from oven and cover for 10 minutes

17Serve hot or cold alone, or with bread, rice, pasta, or potatoes

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