Easy Vegan Tian (Baked Ratatouille)

white table with cast iron skillet containing baked layered summer vegetables in tomato sauce

Easy Vegan Tian (Baked Ratatouille)

Our easy vegan tian is infused with aromatic herbs and features beautifully layered vegetables on a bed of tomato sauce. This baked vegetable ratatouille requires only 10 minutes of hands-on time and is a gorgeous and healthy side dish!

Course Dinner

Cuisine French

Keyword baking, colorful, gluten-free, summer, vegetables, weight loss

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 134

Author Alena Schowalter

Ingredients

4 tbsp tomato paste
½ medium eggplant 8.5 oz / 240 g, thinly sliced
1 zucchini 10 oz / 300 g, thinly sliced
2 medium tomatoes thinly sliced
1 medium red onion thinly sliced
1 tsp thyme dry

Instructions

Preheat your oven to 400° F (200 °C) and get a medium-sized baking dish.
In a small bowl, mix the tomato paste with ¾ cup of water, then pour it onto the bottom of your dish. Layer the sliced eggplant, zucchini, tomatoes and onion on top, constantly alternating between them to create a colorful pattern. Generously season with salt, pepper and thyme.
Place in the oven to roast for around 30-40 minutes until the veggies soften up and turn golden-brown.
Remove the vegan tian from the oven and serve as a healthy Summer side dish!
Any leftovers can be stored in a container for about 3 days in the fridge then reheated in the oven or microwave.

Notes

You can use bell peppers, potatoes, zucchini, eggplant or summer squash for this recipe.
Either thinly slice your veggies with a sharp knife or use a mandolin.
Feel free to sprinkle with some vegan parmesan or add some plant-based cheese sauce before baking.
You can also add a drizzle of olive oil on your layered vegetables before baking them.

Nutrition