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August 6, 2020

Vegan Ratatouille Bake

This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.

Vegan Ratatouille Bake

I love when recipes come with stories.

Food is so much more than just something we eat or something that tastes good. It's something that has a history. There can be beautiful memories associated with a certain recipe or food.

To me it's so wonderful to hear the meaning behind the food.

Don't we all have that one food that we ate at that one time with that one person?

I don't know about you, but I have hundreds of those. And they mean so much to me.

This Vegan Ratatouille Bake is one of those recipes. I developed it very recently, but it's the ingredients that bring me back to childhood.

My parents have a huge garden. Every summer we find ourselves with an overwhelming amount of vegetables. We often have half our fridge filled with eggplant, zucchini, and tomatoes.

Most years we have more vegetables than we know what to do with. We give them away to family and friends. This year is no exception.

A few weeks ago, my mom asked me to find something to do with all of our vegetables (besides our usual favorites). So I did some searching and found a couple recipes that I wanted to emulate.

Of course, I put my own spin on my findings and created this gem. A Vegan Ratatouille Bake.

This bake is pretty hands off. Just chop up the veggies and make the vegan parm and then throw them in the oven. I found myself wondering why I wasn't doing anything while I was cooking this dish.

Turns out, it's just easy.

Let's dive in.

Vegan Ratatouille Bake

Ingredients

  • Eggplant: One of our garden staples! Look for medium-sized eggplant from the store. Or grow your own!
  • Zucchini / Yellow Squash: I call them all zucchini, but apparently there are about 8 billion names. Green zucchini, yellow zucchini, summer squash, yellow squash... whatever you call it, grab or grow some of your squash of choice.
  • Cherry Tomatoes: Cherry tomatoes are best in the summer. And they are super easy to grow!
  • Fresh Basil & Parsley: Fresh herbs are so nice to cook with. They add so much more flavor than dried. If you're going to grow anything on this list, basil and parsley are your friends. You can grow them year round inside!
  • Garlic: Garlic adds that umami flavor to this dish. And if you're feeling ambitious you could grow that too. Home-grown garlic is delicious!
  • Salt & Pepper: For some seasoning!
  • Vegan Parmesan: Traditional ratatouille calls for Parmesan. Vegan parm is SUPER EASY to make. You only need a few ingredients!
Vegan Parm Ingredients
  • Cashews: I use raw cashews as the bulk of this parm.
  • Nutritional Yeast: Nutritional yeast creates the cheesy flavor that we want!
  • Garlic Powder: You can never have too much garlic. In this parm it enhances the flavor and adds some depth.
  • Salt: Don't skip the salt in this recipe. It ties all the flavors together.'

Vegan Ratatouille Bake

How to make this Vegan Ratatouille Bake

Step 1. Start by making the vegan parmesan. Add the cashews, nutritional yeast, garlic powder, and salt to a food processor.

Step 2. Pulse until the cashews are in small pieces, resembling parmesan. Don't over-process or else it will turn into nut butter!

Step 3. Chop the eggplant, zucchini, and tomatoes into bite-sized pieces. I quartered the eggplant and zucchini and then sliced them into rounds. Then I halved the cherry tomatoes.

Step 4. Add the veggies to a large bowl. Reserve half of the chopped basil and half of the chopped parsley. Add the remaining basil and parsley, along with the garlic, salt, and pepper to the bowl. Toss to combine.

Step 5. Transfer the vegetables to a casserole dish. I used an 11" round dish -- that's the smallest size you'll want to use. I recommend something like this dish. Top the veggies with 1/3 cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.

Step 6. At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.

Step 7. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!

Vegan Ratatouille Bake

Recipe Prayer

Thank you God for fresh summer vegetables. Help us to eat them in abundance to nourish our bodies. Amen.

Related Recipes

If you're looking for another great zucchini recipe, check out my Oil-Free Sauteed Zucchini or my Oil-Free Zucchini Chips.

Vegan Ratatouille Bake

**This post contains affiliate links, for more information see my disclosure here.

Vegan Ratatouille Bake

This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.

Author:

Elizabeth

Serves:

6

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

  • 2 Medium Eggplant
  • 4 Medium Zucchini / Yellow Squash
  • 1 Dry Pint Cherry Tomatoes
  • 1/2 Cup Chopped Fresh Basil
  • 1/3 Cup Chopped Fresh Parsley
  • 6-8 Cloves Garlic
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 3/4 Cup Vegan Parmesan

Vegan Parmesan

  • 3/4 Cup Cashews
  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Garlic Powder
  • 3/4 Teaspoons Salt

Instructions

  1. Preheat the oven to 400.
  2. Make the vegan parmesan. Add the cashews, nutritional yeast, garlic powder, and salt to a food processor. Pulse until the cashews are in small pieces, resembling parmesan.
  3. Chop the eggplant, zucchini, and tomatoes into bite-sized pieces. Add them to a large bowl. Reserve half of the chopped basil and half of the chopped parsley. Add the remaining basil and parsley, along with the garlic, salt, and pepper to the bowl. Toss to combine.
  4. Transfer the vegetables to a casserole dish and top with 1/3 cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.
  5. At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.
  6. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography