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A dish of freshly baked vegan ratatouille bake.

Vegan Ratatouille Bake

Print Recipe
This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.
Course Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 165
Author Elizabeth

Ingredients

  • 2 Medium Eggplant cubed
  • 4 Medium Zucchini or Yellow Squash cubed
  • 1 Dry Pint Cherry Tomatoes halved
  • ½ Cup Chopped Fresh Basil divided
  • ⅓ Cup Chopped Fresh Parsley divided
  • 6-8 Cloves Garlic minced
  • ¾ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¾ Cup Vegan Parmesan

Instructions

  • Preheat the oven to 400°F.
  • Make the vegan parmesan.
  • Add the eggplant, zucchini, and tomatoes, ¼ cup of the basil, ¼ cup of the parsley, garlic, salt, and pepper to a large bowl. Toss to combine.
  • Transfer the vegetables to a casserole dish and top with ⅓ cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.
  • At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.
  • Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 600mg | Potassium: 877mg | Fiber: 7g | Sugar: 10g | Vitamin A: 685IU | Vitamin C: 33mg | Calcium: 56mg | Iron: 2mg