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| gluten free / vegetarian / vegan |

Vegan and Gluten Free Ratatouille
Abundelicious Ratatouille (photo cred: @kaleidoscope)

Hopefully, you're getting your hands on some fresh veggies this summer. I really like this recipe, because it is a summer veggie dump. Nothing wasted!

Servings: 4

Cook Time: 20m

Total Time: 1h 0m


1 large onion, chopped 5 cloves garlic, minced 2 tablespoons fresh thyme, (or herbs of your choosing - or in my case, anything the squirrels decided not to eat), chopped

1 large eggplant, sliced 2 summer squash, and/or zucchini 3 bell peppers, (any color), chopped 2 pints cherry tomatoes extra virgin olive oil 1 teaspoon coarse sea salt, plus more to taste

How To Prepare

1.) Preheat oven to 425F. 2.) Layer in a casserole dish starting with onions, then eggplant and peppers, squash, and, finally, the cherry tomatoes. 3.) Drizzle with a generous serving of olive oil. 4.) Sprinkle with herbs, garlic, salt, and pepper. 5.) Bake for 45 minutes, gently mixing the veggies midway through. 6.) Serve immediately, or cool and refrigerate, allowing the flavors to hang out before serving.

Abundelicious Ratatouille Recipe | Vegan + Gluten Free
Layer the veggies in a casserole dish. (photo cred: @kaleidoscope)

For more help finding FRESH takes on old recipes, let's work together. I can help you take your wellness visions and make them a reality. We'll set goals (like eating more veggies), make a plan and I'll hold you to it ;)

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The Author:

Hi! My name is Sarah. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog. Thanks for reading!

Sarah Philipp, Certified Health and Nutrition Coach
Sarah Philipp, Certified Health and Nutrition Coach



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