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Are you looking to up your vegetable game? If you're like me, you're trying to eat as many light, healthy, and vegetable-packed meals as possible these days. And luckily, healthy doesn't have to mean boring.

This easy vegan ratatouille recipe is light, gluten-free, and even Whole30-friendly! It comes together easily on the stove or in the oven in a big batch for an effortless entertaining recipe.

Before you start slicing and dicing your eggplant, be sure to read my in-depth tips and tricks below. From helpful ingredient swaps to how to perfectly slice vegetables for homemade ratatouille and even how to add protein or pasta to turn this dish into a well-rounded meal.

And if you're looking for a short-cut recipe, I've also included instructions to make this ratatouille even faster in an Instant Pot or the oven.

Ready to get cooking? Here are all of the best Tips & Tricks for my Best Ratatouille Recipe:

Tips & Tricks for this Easy Ratatouille Recipe

1. Which ingredients can be replaced in this vegan ratatouille recipe?

This dish is so versatile and allows you to experiment with so many veggies. Feel free to add or replace the vegetables in the recipe with any of your favorites like:

Broccoli
Cauliflower
Summer squash
Butternut squash
Potatoes (it's best to boil them first because they take a bit longer to cook)
Brussels sprouts
Mushrooms


You can replace the plum tomatoes with diced tomatoes or even with marinara or pizza sauce if you like.

For a healthy vegan protein addition, stir in a can of rinsed and drained chickpeas or another favorite bean. Add the beans when you stir everything together and cook according to the recipe instructions to allow the flavors to meld.

If you're not vegan or vegetarian, then you can add shredded parmesan, goat cheese, or pecorino on top. It brings some great cheesy flavors to the dish.


2. How to make ratatouille with chicken?

I love the addition of chicken to ratatouille. It turns this easy recipe into a full meal that's even more satisfying and filling. For chicken ratatouille, use boneless skinless chicken thighs or breast and cut them into 1-inch pieces.

Start the recipe by searing the chicken until golden, and set aside on a plate. Then follow the recipe as written and return the seared chicken to the pot with the fried veggies.

3. How to make this easy ratatouille recipe with other protein


You could also add turkey or beef just as you would add the chicken.

In fact, if you have leftover cooked turkey or chicken, ratatouille is a great way to transform it into a new meal. Shred or chop the meat and add it to the pot with the fried veggies. There's no need to sear the meat since it's already cooked.

Last but not least, my favorite protein addition to this easy ratatouille recipe is shrimp or fish. It transforms the dish into an amazing Mediterranean pot! Use raw peeled and deveined shrimp or fish fillet chunks. Simply add them when the ratatouille has about 10-12 minutes left to cook. Seafood cooks very quickly when added to the simmering sauce.

4. How to make this vegan ratatouille with pasta?

Pasta works so great with ratatouille! Cook the pasta separately according to package instructions. Once cooked, reserve about 1/4-1/3 cup of the pasta water and drain the noodles.

When the ratatouille is done, add the cooked pasta to the pot with the reserved pasta water. Adding the pasta water will make the tomato sauce adhere better to the pasta noodles.

5. How to cut veggies for this recipe

The key to perfectly cooked easy ratatouille is cutting the vegetables evenly.

How you cut them depends on your preferences, however. Some people love the veggies chopped into smaller pieces. Others prefer large chunks. However you like your veggies, just be sure they're all about the same size and shape.

If you like smaller chopped veggies, reduce the cooking time from 30min to about 20 min. It's good to have a bit of a crunch in each bite, and it's always best to not overcook your veggies.

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