This recipe is my adaptation of a traditional Ratatouille. The smell and flavour is amazing. You can use any vegetables you like, traditionally there are aubergines, but as most of my family don't like these I replaced with shallots. If you do use aubergines, I recommend salting them first to remove excess water.
Some people like to sprinkle cheese over their Ratatouille, so I have tried this using vegan cheese – again this is optional but it did add to the wonderful flavour.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Keyword: Frinspiration, Gluten Free, gluten free recipes, Vegan, vegan food, Vegan Recipes


  • 3 courgettes cut into chunks
  • 1 red bell pepper cut into chunks
  • 2 medium red onions cut into chunks
  • 6 shallots peeled
  • 2 vine-ripened tomatoes cut into chunks
  • fresh thyme and rosemary sprigs
  • 2 tbsp olive oil
  • 4 cloves garlic chopped
  • 1 tin chopped tomatoes
  • 50ml vegetable stock
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tsp tarragon
  • 1 tsp oregano
  • 1 tsp liquid smoke (optional for smokey taste)
  • grated vegan cheese – as much as you like to grate over ratatouille


  • Pre-heat the oven to 170 degrees.
  • Place all the vegetables into a baking dish and put aside.
  • Heat the oil in a pan.
  • Add the garlic and stirfry over a medium heat for 1 minute.
  • Add the stock, tomatoes, herbs and liquid smoke (if using).
  • Simmer for 5 minutes.
  • Pour the sauce over the vegetables and stir.
  • Cover with foil and place in the oven – bake for 50 minutes untilt he vegetables and soft.
  • Remove from the oven and sprinkle with cheese.
  • Place under a grill and grill for 3 minutes until cheese has melted and the top has charred a little (be careful not to burn).
  • Serve as a side dish (I like it with shroomdogs) or as a main.

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