This vegan ratatouille tian is a combination of two easy French dishes, and is perfect for flavorful vegetables like eggplant, tomatoes, and summer squash.
As summer heat hits at full blast– the vegetables in my garden are happily growing bigger and bigger.
The baskets of tomatoes, summer squash, and other veggies and herbs at the farmer’s market are also overflowing– and this all makes me extremely happy.
One of my favorite ways to use the veggies is in this simple, delicious, and vegan Ratatouille Tian.
What is Ratatouille?
Ratatouille is a French vegetable dish that features eggplant, summer squash, and tomatoes. Traditionally, it’s served as a stew, but here we’re switching things up!
What is a Tian?
A tian is a layered French vegetable dish where veggies are carefully arranged in a casserole dish, and then roasted until tender.
For this vegan ratatouille tian, we’re using the classic ratatouille veggies, and arranging them gorgeously into a tian.
How Do I Make vegan ratatouille tian?
Start by adding tomato sauce and fresh herbs to a baking dish or large cast iron pan.
Next, slice up the vegetables, layer them in the pan, and roast it!
Really, it’s that easy.
Should I Use a Mandoline to Cut the Vegetables?
Can I Make vegan ratatouille Ahead of Time?
Up to one day ahead: Slice the veggies and arrange them in the dish. Cover the dish and refrigerate.
Wait and roast the veggies until about 45 minutes before serving.
I’m Missing one of the Veggies. Can I Substitute?
Yes! Swap any of the vegetables in this dish for more of one of the other veggies. This dish is also delicious with bell pepper and onion added.
Is it Hard to Layer the veggies for this vegan Ratatouille?
No, but it does take a little bit of time to arrange them gorgeously.
Arrange the veggies concentrically, alternating vegetables as you go. If you have extra veggies, you can add them into the layers.
No time to make the concentric layers? You can also arrange your veggies in rows.
Vegan Ratatouille Tian
- 1 cup tomato sauce
- 1 tablespoon olive oil
- ¼ tablespoon salt
- 2 sprigs fresh herbs (like oregano, basil, thyme), plus more for garnish
- 2 large tomatoes, thinly sliced (or 3 medium tomatoes)
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 eggplant, thinly sliced
- For serving: couscous or crusty white bread, yogurt (vegan or dairy) (Use cauliflower rice for low carb option)
- Preheat oven to 400°F.
- Pour tomato sauce into the bottom of a medium-size baking dish. Add 1 TB oil, salt, and fresh herbs.
- Gather your sliced veggies (tomato, zucchini, yellow squash, and eggplant). Beginning at the outer edge of the baking dish, start layering the veggies concentrically towards the center.
- Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.
- Serve ratatouille with more fresh herbs, couscous or crusty bread, and optional yogurt.
- Leftovers:Store leftovers in the fridge for 3-4 days.Make Ahead:Ratatouille can be completely assembled ahead of time. Bake right before serving.
- Change the veggies: Swap bell peppers or onions for one of the vegetables in the recipe
- (Not vegan) Add cheese: Sprinkle with goat cheese, parmesan, or feta before serving