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ratatouille tian in a serving dish
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5 from 9 votes

Vegan Ratatouille Tian

This vegan Ratatouille Tian is a combination of two easy French dishes, and is perfect for flavorful vegetables like eggplant, tomatoes, and summer squash.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course, Side Dish
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 121kcal


  • 1 cups tomato sauce
  • 1 TB olive oil
  • 1 tsp 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.



Recipe variations:
  • 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


Calories: 121kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Sodium: 918mg | Potassium: 1124mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1905IU | Vitamin C: 47.2mg | Calcium: 50mg | Iron: 1.7mg