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Vegan Ratatouille Tian

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A colorful Mediterranean-inspired vegetable dish featuring thinly sliced eggplant, zucchini, yellow squash, and tomatoes baked over a savory garlic and tomato base. The vegetables become tender and juicy with lightly caramelized edges.

Ingredients

  • Olive oil
  • Yellow onion, finely chopped
  • Garlic cloves, minced
  • Crushed tomatoes or tomato passata
  • Dried oregano
  • Dried thyme
  • Salt
  • Freshly ground black pepper
  • Eggplant
  • Zucchini
  • Yellow summer squash
  • Roma tomatoes
  • Olive oil, for drizzling
  • Fresh thyme
  • Salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • Fresh basil, for serving
  • Fresh parsley, optional
  • Crusty bread, optional

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
  3. Add the crushed tomatoes or passata, dried oregano, dried thyme, salt, and black pepper. Simmer for several minutes until slightly thickened, then spread the tomato mixture evenly over the bottom of a baking dish.
  4. Cut the eggplant, zucchini, yellow squash, and Roma tomatoes into thin, evenly sized rounds.
  5. Alternate slices of eggplant, zucchini, yellow squash, and tomato in overlapping rows or concentric circles over the tomato base until the baking dish is filled.
  6. Drizzle the arranged vegetables with olive oil and season with salt, black pepper, and fresh thyme. Cover the baking dish with foil.
  7. Bake covered for about 35 minutes. Remove the foil and continue baking for another 20 to 30 minutes, or until the vegetables are completely tender and lightly browned around the edges.
  8. Let the tian rest for 5 to 10 minutes. Garnish with fresh basil, parsley, and an optional drizzle of extra-virgin olive oil before serving.

Notes

  • Slice the vegetables to a similar thickness so they cook at approximately the same rate.
  • Use firm vegetables and meaty tomatoes such as Roma tomatoes to help prevent the tian from becoming watery.
  • Leave the dish uncovered during the final portion of baking so excess moisture can evaporate and the vegetable edges can brown.
  • For variations, add thinly sliced bell peppers, red pepper flakes, herbes de Provence, very thinly sliced potatoes, or seasoned breadcrumbs.
  • The tian can be assembled several hours ahead, covered, and refrigerated before baking. Allow additional baking time if the dish is very cold.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat covered at 350°F (175°C), uncovering for the final few minutes.
  • Serve with crusty bread, couscous, quinoa, rice, polenta, pasta, lentils, or white beans for a more substantial meal.

Nutrition

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