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+ servings
Vegan Ratatouille in a white bowl on a white wooden table.

Light & Easy Ratatouille

A light and easy veggie side dish that is full of flavor.
Course Side Dish
Cuisine American
Keyword Easy Ratatouille Recipe, Ratatouille Recipe, Vegan Ratatouille Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 30kcal
Author Heather


  • 1 med eggplant *cut into large bite-sized pieces
  • 3 sm zucchini *cut into large bite-sized pieces
  • 1 med white onion *roughly chopped
  • 3 lg tomatoes *cut into large bite-sized pieces
  • 2 tbsp minced garlic *about 4-5 lg cloves
  • 1 tbsp dried oregano
  • salt & pepper *to taste


  • Prepare first 3 ingredients and layer half in the bottom of a steaming basket.
  • Sprinkle half of oregano and garlic over eggplant mixture. Repeat with second half of eggplant mixture.
  • Bring approximately 1 inch of water to boil in the bottom of a steaming pot.
  • Once boiling, steam vegetables for approximately 10 mins, stirring halfway through cooking. Cook to about 80% doneness. Vegetables will continue to cook while cooling.
    Once cooked remove veggies from steaming basket and transfer into a large serving bowl to cool.
  • Meanwhile, cut tomatoes and spread evenly on cutting board. Sprinkle with salt and pepper.
  • Once steamed veggies are cooled to room temperature, gently mixed in tomatoes.
  • Salt and pepper additionally if needed.


*Please use as many organic ingredients as possible.*
Cooking Tips
  • Make sure to cut veggies to most appealing size for you. If smaller pieces are used, adjust cooking times accordingly.
  • Letting steamed veggies cool is an important step as it prevents tomatoes from cooking.
  • See above for other ingredient options.


Calories: 30kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg