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Vegan Recipe: Autumn Ratatouille

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Look at the beautiful fall colors in this popular vegetable dish! It’s a delicious melding of flavors with some autumn veggies tossed in. Ratatouille is vegan by nature – so no adjustments needed. Even if you have your own recipe, give this version a try. And remember to share your favorite vegan recipes at





4 Tablespoons grapeseed oil

1 large yellow onion, diced

4 cloves of garlic, minced

1 small green jalapeño, thinly sliced (optional)

1 small butternut squash, peeled and cut into 1-inch chunks

2 parsnips, cut into 1-inch chunks

1 medium zucchini, cut into 1-inch chunks

1 medium-small eggplant cut into 1-inch chunks

1 small potato, cut into 1-inch chunks

1 15 oz can fire roasted, diced tomatoes with liquid

1 teaspoon agave

1 Tablespoon tomato paste

1/4 teaspoon crushed red pepper flakes

salt and pepper to taste

1 cup cilantro, roughly chopped


Heat the oil in a large heavy casserole dish or Dutch oven over medium-high heat. Add the onion and cook for about 5 minutes. Stir in the garlic and jalapeño pepper (if using). Cook for about 2 more minutes, stirring often. Add the squash, parsnips, zucchini, eggplant, and potato. Cook until the vegetables brown up a bit and become fragrant, about 5 minutes.


Stir in the can of diced tomatoes, agave, tomato paste, crushed red pepper flakes and plenty of salt and pepper. Cover the pan and lightly simmer the vegetables for about 30 minutes. After 30 minutes or so, taste test the vegetables. They should be soft and the flavors should be melting together. Adjust seasonings as needed and serve over cooked lentils with plenty of fresh chopped cilantro.

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