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Stuffed Avocado with Chicken Salad Recipe

15 minutes Cook
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Ratatouille, a beloved French Provencal dish, has been enchanting taste buds for centuries. Its humble origins can be traced back to the region of Nice, where it began as a simple vegetable stew. Over time, it evolved into a symbol of rustic French cuisine, celebrated for its rich, robust flavors. In this article, we’ll take a fresh approach to this classic by crafting a Vegan Ratatouille, a plant-based twist that retains all the deliciousness of the original while embracing modern dietary preferences. This dish is a vibrant and colorful melange of seasonal vegetables, slow-cooked to perfection. So, let’s embark on a culinary journey and discover how to prepare this delectable Vegan Ratatouille.

Historical Context: Ratatouille’s roots can be traced back to the 18th-century rural kitchens of Provence. The name itself is derived from the Occitan word “ratatolha,” which means “to stir up.” Originally, it was a humble peasant dish, born out of necessity, utilizing the bounty of summer vegetables. Today, it’s celebrated worldwide and often finds its way into high-end restaurants thanks in part to the popular animated film of the same name. But we’re going back to the basics with a vegan twist, putting seasonal vegetables at the forefront.


Step 1: Preparing the Vegetables

Begin by washing all the vegetables thoroughly. Pat them dry with a clean kitchen towel.

Eggplants: Slice the eggplants into rounds, about 1/4 inch thick. Sprinkle them with salt and set them aside for about 30 minutes. This step helps remove excess moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat them dry with a paper towel.

Zucchinis: Slice the zucchinis into rounds, similar in thickness to the eggplants.

Red Bell Peppers: Core the red bell peppers, removing the seeds and membranes. Slice them into thin strips.

Tomatoes: Blanch the tomatoes by making a small “X” on the bottom of each tomato with a knife. Place them in boiling water for about 30 seconds, then transfer them to a bowl of ice water. The skin should peel off easily. Remove the skin, then chop the tomatoes into small chunks.

Onion and Garlic: Peel and finely chop the onion and garlic cloves.

Step 2: Sautéing the Aromatics

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and garlic, sautéing until they become translucent and fragrant, about 5 minutes.

Step 3: Layering the Vegetables

Now, it’s time to create those beautiful layers of flavor. Arrange the prepared vegetables in the baking dish in an overlapping pattern, alternating between eggplant, zucchini, red bell pepper, and tomatoes. Sprinkle each layer with dried thyme, dried oregano, salt, and pepper.

Step 4: Slow Cook the Ratatouille

After creating your vegetable layers, drizzle a bit of olive oil over the top and cover the dish with aluminum foil. Place it in a preheated oven at 350°F (175°C) and let it cook for approximately 2 hours, or until the vegetables are tender and have absorbed the flavors.

Step 5: Garnish and Serve

Once the Vegan Ratatouille is done, remove it from the oven and let it cool for a few minutes. Garnish it with fresh basil leaves for a burst of color and aroma. This dish can be served hot, warm, or even at room temperature, making it a versatile and delicious addition to any meal.

Conclusion: Vegan Ratatouille, a modern twist on a traditional French dish, is a testament to the timelessness of Provencal cuisine. As we rediscover the roots of this hearty stew, we find that it can be adapted to various dietary preferences, including the ever-popular vegan lifestyle. Its vibrant colors and robust flavors make it a feast for the senses, showcasing the beauty of seasonal vegetables. So, why not embrace the tradition of “ratatolha” and whip up this Vegan Ratatouille in your kitchen? It’s a culinary journey worth savoring, a celebration of both history and flavor.


prep time
20 minutes
cooking time
15 minutes
4 servings
total time
35 minutes


  • Knife and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • 4 ripe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell pepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Fill avocados, garnish, serve.
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