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Vegan Ratatouille Tian Recipe

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A colorful vegan ratatouille tian featuring thinly sliced eggplant, zucchini, yellow squash, and tomatoes baked over a savory garlic and tomato base. The vegetables become tender and lightly caramelized for an elegant Mediterranean-inspired dish.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 1/2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes, optional
  • 1 medium eggplant
  • 2 medium zucchini
  • 2 medium yellow squash
  • 4 to 5 Roma tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme or herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh basil or parsley, for serving

Instructions

  1. Preheat the oven to 375°F (190°C). Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Add the garlic and cook for 30 seconds.
  2. Stir the crushed tomatoes, oregano, thyme, salt, black pepper, and optional red pepper flakes into the onion mixture. Simmer for about 5 minutes, then spread the tomato base evenly across the bottom of a baking dish.
  3. Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into approximately 1/8- to 1/4-inch-thick rounds, keeping the slices as uniform as possible.
  4. Alternate slices of eggplant, zucchini, yellow squash, and tomato over the sauce. Arrange them upright in overlapping rows or a circular pattern until the baking dish is filled.
  5. Drizzle the vegetables with the remaining 2 tablespoons olive oil. Sprinkle evenly with thyme or herbes de Provence, salt, and black pepper, allowing some seasoning to fall between the slices.
  6. Cover the baking dish with parchment paper and foil, keeping the foil from touching the vegetables when possible. Bake for 35–40 minutes, until the vegetables begin to soften.
  7. Remove the covering and bake for another 20–30 minutes, until the vegetables are tender and the exposed edges are lightly browned.
  8. Remove the tian from the oven and let it rest for about 10 minutes. Garnish with fresh basil or parsley and an optional drizzle of extra-virgin olive oil before serving.

Notes

  • Use firm vegetables and similar slice thicknesses to encourage even cooking.
  • Roma tomatoes work particularly well because they generally contain less moisture than larger tomato varieties.
  • For a potato variation, add very thin potato slices between the vegetables so they cook through during the same baking time.
  • For extra Mediterranean flavor, add olives, capers, or additional garlic to the tomato base.
  • Nutritional yeast can be sprinkled over the tian near the end of baking for a savory, cheesy-style vegan finish.
  • The tian can be assembled several hours ahead, covered, refrigerated, and baked when ready.
  • Store leftovers refrigerated in an airtight container for up to 3–4 days. Reheat at 350°F (175°C) for 15–20 minutes or enjoy at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/vegan-ratatouille-tian-recipe/