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Ratatouille (vegan and gluten free)

This recipe is inspired by one of my favorite You Tiber Olga from @Fablunch. I have changed her recipe a little bit. But believe me when I say, this dish is absolutely delicious! The healthy and hearty vegetables coated with creamy and flavorful sauce take you to the scenes of you favorite movie … I chose eggplants, zucchini and spring potatoes as my vegetables. But you can use yellow squash, tomato or bell pepper too. Serve over your favorite healthy grain or with a peace of whole wheat bread and enjoy!


Total: 1 hour 15 minutes
Prep: 15 min
Cook: 1 hour
Yields: 6-8 servings
Level: Easy


For the sauce
2 tablespoons olive oil
1 yellow onion, chopped roughly
2 cloves of garlic, chopped roughly
2 red bell peppers, diced
2 large tomatoes, diced
¼ cup while wine (optional)
1/2 teaspoon dried oregano
1 teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper
¼ teaspoon crashed red pepper flakes
For the vegetables
2 medium eggplants, sliced into ¼ inch circles
2 medium zucchini, sliced into ¼ inch circles
4 medium Yukon gold potatoes, sliced into ¼ inch circles
¼ cup fresh parsley, separated
¼ cup fresh dill, separated
¼ cup fresh basil, separated


Preheat the oven to 350 degrees F.
On a stovetop, over a medium high heat, cook the onion garlic in olive oil for 2 minutes or until translucent. Add the chopped bell peppers, tomatoes white wine, oregano, salt, black pepper, red pepper flakes and cook for 10 minutes. Turn off the heat; let it cool for a few minutes. Pour the sauce in a blender or a food processor and blend until smooth.
Pour all of the sauce into a 9-inch casserole dish. To assemble the Ratatouille place sliced vegetables along the outer edge of the dish alternating them to create a pattern. Sprinkle half of the herbs on top. Cover with parchment paper and bake for 40 minutes, take off the parchment and bake for another 20 minutes. To serve, sprinkle the remaining herbs on top and enjoy!

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