This post shows you how to make an easy ratatouille recipe inspired by the autumn season.
This ratatouille recipe is one of my all time favorite meals to make. It’s so versatile – you can eat it alone, on top of bread, with pasta. Pretty much any way you can imagine!
While typically eaten in the summer, ratatouille is often eaten towards early to middle fall as well. And the fall season is what inspired this specific ratatouille recipe. It’s a cozy bowl of late summer and early fall produce combined with vegan sausage and crushed tomatoes to provide a hearty and flavorful lunch or dinner. And it couldn’t be easier!
What is ratatouille?
Ratatouille is a vegetable dish that originated in 18th century France. It’s often made with produce that peaks in late summer and early fall. Typically a stew of tomatoes, eggplant, zucchini, peppers, and sometimes onion and garlic. And, of course spices! There’s also various ways to make and serve ratatouille. You can cut the slices thinly or in chunks, and you can arrange it in a pattern or just throw everything together. This recipe keeps it simple – all you need to do is chop the produce in chunks and throw together.
What ingredients and equipment do I need to make this easy ratatouille recipe?
Ratatouille is one of my absolute favorite things to make largely because it requires just a few ingredients.
Ingredients:
- Zucchini
- Red Pepper
- Red Onion
- Vegan Sausage – I used Field Day’s Plant Based Classic Smoked for this recipe, but you can use any sausage you have. Just cook it according to the packaging instructions.
- Sweet Potato
- Canned Diced Tomatoes – You can also use crushed tomatoes, fire-roasted, or fresh tomatoes. I like to use canned tomatoes for ease. Plus, they have a nice, firm texture that adds to the ratatouille.
- Garlic
- Olive Oil
- Seasonings: Salt, Pepper, Oregano, and Basil
As far as equipment, another reason I love this recipe is that it really only requires one thing: an oven-safe pot (okay, you’ll also need a cutting board and knives). But, using an oven-safe pot makes this recipe so easy because you simply transfer it from the stove to the oven. I love my dutch oven from Lodge (it’s great for bread baking and soups as well), but it is pretty heavy. If you want a much lighter, more versatile oven-safe pot, I have one from Our Place that I love and use for ratatouille as well.
What should I serve with ratatouille?
Anything! You can have the ratatouille by itself, or pair it with bread and a salad. You can also use it as a pasta sauce, make a soup out of it, etc. Since I added sausage to this recipe, I find it hearty enough to have on it’s own. But it would be delicious with fresh bread!
How long does ratatouille last?
You can store it in the fridge for up to 5 days and freeze it for up to 3 months. Best part? The flavors become stronger as it sits so it becomes even tastier the next day! To reheat, simply add a portion to an oven safe dish, cover it with foil, and place it in the oven at 300F until warmed. Or, you can also microwave it as well.
Alright time to turn on some fall music, grab a pot, and start cutting some veggies. P.S. If you decide to try out this recipe, leave a comment below and let me know how you enjoyed it!
Easy Ratatouille Recipe (Fall Inspired!)
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, diced
- 1 medium red onion, chopped (about 1 1/4 cup)
- 2 medium sweet potatoes, cubed (about 2 cups)
- 1 large red pepper, chopped (about 1 cup)
- 1 medium zucchini, chopped (about 1 1/4 cups)
- 1 tsp oregano
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp fresh basil *or 1/2 tsp dried basil
- 1 cup diced tomatoes
- ½ cup vegan sausage, cooked *I used the brand Field Day, you should be able to find them at any grocery store!
- ¼ cup vegan shredded cheese *optional, it definitely doesn't need it but does add a nice touch if serving hot.
Instructions
- Preheat oven to 400F
- In an oven-safe pot, add the olive oil and sauté onion and garlic for 2-3 minutes over medium high heat.
- Add in the cubed sweet potato, zucchini, and red pepper and cook on medium heat for 5-7 minutes
- Add in the salt, pepper, oregano, basil and the diced tomatoes and mix everything together
- Add the lid to the pot and place in the oven for 20-25 minutes
- While the ratatouille is cooking, cook the sausage according to the directions on your package
- Remove the pot from the oven (be careful it will be heavy!), and add in the vegan sausage and any additional salt and pepper, if desired
I know it’s spring but it’s cool and rainy out lately so I made this fall inspired ratatouille. So glad I did. It was very tasty!
Oo yes such a good rainy day meal! Glad you enjoyed 🙂