This Vegan Summer Rainbow Ratatouille is an exclusive from Hannah Sunderani’s debut cookbook The Two Spoons Cookbook. Click here to find out where you can order it.
This Ratatouille May Look Intimidating, but it’s Not!
This ratatouille might look like an intimidating dish, but it’s a simple veggie stew made with colorful tomato, zucchini, eggplant, summer squash, and fragrant herbs baked in a cast-iron skillet or casserole dish until soft and bubbling.Ratatouille is a classic summer dish originating from Provence, in the South of France.
Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner and often include it in our weekly rotation.I especially like to serve it with a toasted baguette slathered with my vegan Blue Cheese or topped with a dollop of Refreshing Ricotta Cheese (both of which you can find in my cookbook as well).
Summer Ratatouille – Recipe Card
Vegan Summer Rainbow Ratatouille
Ingredients
- 2 tablespoons olive oil
- 1 large red onion - finely chopped
- 4 cloves garlic - finely chopped
- 1 teaspoon fine sea salt - divided
- 1 red bell pepper - finely chopped
- 2 cans crushed tomatoes - 28 ounces/800 mL per can
- 2 teaspoons herbes de Provence
- 3 teaspoons fresh thyme leaves - divided
- ½ cup tightly packed fresh basil leaves - chopped, more for garnish
- 1 green zucchini - sliced into ½-inch rounds
- 1 yellow summer squash - sliced into ½-inch rounds (or another green zucchini)
- 1 Japanese eggplant - sliced into ½-inch rounds
- 3 Roma tomatoes - sliced into ½-inch rounds
- ¼ teaspoon freshly ground black pepper Fresh basil leaves - for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of salt. Cook, stirring often until the onion has softened, about 10 minutes.
- Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Pour in the crushed tomatoes and season with the herbes de Provence and 2 teaspoons of thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 minutes. Add the basil and stir to combine. Remove from the heat.
- Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colors (zucchini, summer squash, eggplant, and tomato). Fan them apart slightly, if needed, to cover the entire pan with no large gaps. Sprinkle with the remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and the black pepper.
- Cover the skillet with foil or an oven-safe lid and bake the ratatouille for 40 minutes. Remove the foil and continue cooking until the vegetables are very soft and the ratatouille is bubbling, another 20 to 30 minutes. Garnish with basil leaves just before serving, if desired.
Notes
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Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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About the Cookbook
Click here to order your copy.
About the Author
Hannah Sunderani is the creator of the popular blog Two Spoons. She is an editor at the feedfeed, a contributor to Best of Vegan, and a recipe contributor to THRIVE and One Green Planet. Her recipes have also been featured in numerous magazines including Better Homes and Gardens, Simply Gluten-Free, VegNews, House & Home, and Hello! Fashion UK.
About the Cookbook
In her debut cookbook, blogger Hannah Sunderani shares over 100 vegan dishes inspired by her time in France. The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog, Two Spoons so widely followed.
The book features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colorful dips, spreads, finger foods, and fauxmages. Whether you are vegan or simply trying to incorporate more plants into your diet, the collection of recipes in The Two Spoons Cookbook is made simple for every day and any occasion.
More Vegan Recipes You Might Like
If you loved this vegan summer rainbow ratatouille, check out more exclusive recipes from The Two Spoons Cookbook:
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