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Rustic Vegan Ratatouille Casserole

A hearty and flavorful vegan ratatouille casserole featuring layers of roasted vegetables baked to perfection. Perfect as a main course or side dish.

Prep Time
30 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 1 large Eggplant
  • 2 medium Zucchini
  • 2 medium Yellow Squash
  • 1 large Red Bell Pepper
  • 1 large Yellow Bell Pepper
  • 1 large Red Onion
  • 4 cloves Garlic
  • 28 oz Canned Crushed Tomatoes
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 4 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1/2 cup Vegan Parmesan Cheese
  • 2 tbsp Fresh Parsley

Preparing the Vegetables

Preheat your oven to 400°F (200°C). Wash and dry all the vegetables. Cut the eggplant, zucchini, yellow squash, bell peppers, and red onion into 1/2-inch thick slices. Mince the garlic.

Roasting the Vegetables

In a large bowl, toss the sliced eggplant, zucchini, yellow squash, bell peppers, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a large baking sheet. Roast for 30 minutes, or until the vegetables are tender and slightly browned. Stir halfway through to ensure even cooking.

Making the Tomato Sauce

While the vegetables are roasting, prepare the tomato sauce. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Add the crushed tomatoes, dried oregano, and dried basil. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.

Assembling the Casserole

Lightly grease a 9x13 inch baking dish. Spread a thin layer of the tomato sauce on the bottom of the dish. Arrange the roasted vegetables in layers on top of the sauce. Pour the remaining tomato sauce over the vegetables. Sprinkle with vegan parmesan cheese.

Baking the Casserole

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 70kcal; Carbohydrates: 10g; Protein: 2g; Fat: 3g; Fiber: 3g. Note: These values are approximate and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This recipe is naturally vegan and gluten-free. It's a good source of vitamins, minerals, and fiber. To reduce sodium, use low-sodium canned tomatoes and adjust salt to taste.

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FAQ

  • Can I use different vegetables?

    Yes, you can customize the vegetables based on your preference and what's in season. Consider adding mushrooms, carrots, or other root vegetables.
  • Can I make this ahead of time?

    Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.
  • How do I store leftovers?

    Store leftover ratatouille casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.