Learn how to make the easiest ratatouille that is incredibly healthy, colorful, and packed with all the flavors! There's no better way to use the summer's bounty of fresh zucchini, tomatoes, eggplants, and summer squash than by making this crowd-pleasing ratatouille recipe! Naturally gluten-free, dairy-free, and vegan.
Heat 1 tbsp olive oil in a large pot on medium-high heat. Add the diced onions, garlic, and bell pepper. Sauté until onions are soft and transluscent (around 7 minutes).
Season the mixture with salt, pepper, Herbs de Provence, and fire-roasted diced tomato. Stir for 5 minutes until sauce has thickened and mixture is well-combined.
Turn off the heat, then add in basil. Pour the sauce into a large round or oval casserole dish and smooth with a spatula to even it out.
Arrange the Veggies
Arrange the veggies in a spiral pattern, alternating between squash, zucchini, eggplant, and tomato.
Make Herb Sauce
Combine 2 tbsp olive oil, garlic, balsamic vinegar, salt, and pepper in a small bowl. Whisk to combine. Drizzle olive oil mixture on top of the veggies, then sprinkle with chopped basil and parsley.
Bake
Bake for 35-40 minutes, or until vegetables are soft and sauce has thickened.