Ratatouille-stuffed vegetables

Ratatouille-stuffed vegetables

A French-inspired main course

Ratatouille-stuffed vegetables are an assortment of veggies filled with a Mediterranean-style stew.

A vegan-friendly recipe that is delicious to eat for dinner or lunch.

Fill eggplant, zucchini, capsicums and tomatoes with an herb & garlic flavoured vegetable stew and then bake them in the oven.

This recipe is versatile because you can eat the stuffed vegetables hot or cold.

For example, some of the different ways that you can enjoy this dish are as follows:

  1. Serve the (hot) ratatouille-stuffed vegetables with rice or pasta.
  2. Eat the stuffed veggies with crusty bread.
  3. Mix cold ratatouille with cooked couscous to create a vegetarian salad.
  4. Put some ratatouille in a pastry shell, top with goat’s cheese and bake in the oven.
  5. Blend leftover ratatouille into a soup. Heat the soup up and serve it with a bread roll.
  6. Toast slices of sourdough & cover them with ratatouille-stuffed vegetables. Grate some cheese over the top and grill them for a satisfying lunch.
Closeup of ratatouille-stuffed vegetables in a skillet
Ratatouille-stuffed vegetables – a delicious dinner

Vegetables filled with a Provençal stew

The dish ratatouille originates from the south of France. It was a popular peasant dish in Provençal kitchens. A rustic stew that was created when there was an abundance of fresh vegetables in the garden.

Common ingredients for ratatouille are:

  • Zucchini
  • Eggplant
  • Capsicum
  • Onion
  • Tomato
  • Garlic

The stew is traditionally flavoured with herbes de Provence – a mix of dried green herbs that are local to the region.

The word ‘ratatouille’ has links to the French verb ‘touiller’ that means ‘to stir.’

A classic method of preparing this stew is to cook all of the vegetables separately then combine them with herbs & tomatoes. The ratatouille is then simmered on a low heat until the vegetables are soft and flavoursome.

In my version of this recipe, I cook the vegetables together with tomatoes; herbs and garlic to create a tasty stew. I then use the ratatouille to fill halves of eggplant, zucchini, red capsicum and tomato. Then I bake the ratatouille-stuffed vegetables slowly in the oven until they are beautifully tender.

You should make ratatouille-stuffed vegetables because they are:

  • A versatile dish that can be eaten on their own or with rice, pasta or bread.
  • Healthier – because they are made from an assortment of vegetables and some olive oil.
  • Seasonal – eggplants, zucchini, capsicums and tomatoes are now in season in Queensland (spring).
  • Budget-friendly – seasonal veg and store-cupboard ingredients.
  • Naturally vegan – just veggies, oil and herbs.

Ratatouille-stuffed vegetables’ main ingredients:

  • Eggplant
  • Zucchini
  • Red capsicum
  • Tomatoes
  • Dried herbs
Ratatouille-stuffed vegetables in a skillet
A Mediterranean-style vegetable dish

Tips for busy cooks

Vegetables – if you don’t have eggplant and zucchini, you could use mushrooms, squash or pumpkin instead.

Plum tomatoes – I use a 400g can of plum tomatoes in this dish. Instead of canned tomatoes, you could use passata.

Dried herbs – I use dried basil, oregano, marjoram and rosemary in this recipe. Alternatively, you could use fennel, thyme or bay leaves.

Serving suggestions:

  1. Dinner (main) – eat the stuffed veggies with a bowl of rice for a filling main meal.
  2. Dinner (starter) – serve one or two stuffed vegetables as an entrée.
  3. Lunch – enjoy some ratatouille-stuffed vegetables with a side salad.
  4. Snack – put ratatouille on a crusty piece of bread, grate over some cheese and grill it for a tasty snack.

Stuffed vegetables with a vegan-friendly filling

Ratatouille-stuffed vegetables are a flavoursome meal for vegans or vegetarians. Oven-baked vegetables filled with a veggie stew.

Get the aromas of a Provençal kitchen at home by making this dish today.

Did you eat these ratatouille-stuffed vegetables hot or cold?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more dinner ideas? Try these recipes next:

Got more zucchini to use up? Try these dishes next:

Ratatouille-stuffed vegetables

Ratatouille-stuffed vegetables are an assortment of veggies filled with a Mediterranean-style stew. A vegan-friendly dinner recipe.

Meal Type Dinner, Lunch, Main Course, Starter
Cuisine French-Inspired
Keyword Ratatouille-stuffed vegetables, Vegan, Vegetarian
Total Time 1 hour 10 minutes
Servings 2 Serves (main)
Author Veg Coast Cook

Ingredients

  • 2 tsp extra virgin olive oil (plus extra for frying vegetables & for greasing a baking dish)
  • 200 g eggplant (approx. 1 medium)
  • 500 g zucchini (approx. 2 medium)
  • 200 g red capsicum (approx. 2 small)
  • 150 g tomato (approx. 1 large)
  • 50 g onion (approx. 1 small) peeled & roughly chopped
  • 2 garlic cloves peeled & crushed
  • 400 g can plum tomatoes
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried marjoram
  • ½ tsp dried rosemary
  • Salt and pepper

Garnish

  • Fresh rosemary sprigs
  • Fresh parsley chopped

Instructions

  1. Preheat the oven to 180°C fan. Grease a large baking dish with oil.
  2. Prepare the vegetables:

    Eggplant – halve lengthways & cut one-half into chunks. Transfer chunks to a bowl. Cut out the flesh out of the inside of the other half (leaving approx. 1cm border) to create a boat shape. Roughly chop cut out flesh & add to eggplant chunks. Place eggplant ‘boat’ on the greased baking dish (cut side up).

    Zucchini – cut one zucchini into chunks and place chunks in a bowl. Halve the other zucchini lengthways & cut out the flesh out of the inside of the halves (leaving approx. 1cm border) to create boat shapes. Place zucchini ‘boats’ on the greased baking dish (cut side up).

    Red capsicum – cut each capsicum in half and remove the seeds. Cut one whole capsicum into chunks and add these to the zucchini chunks. Place the other two halves on the greased baking dish (cut side up).

    Tomato – cut in half and scoop out the seeds into a small bowl. Place the two tomato halves on the greased baking dish (cut side up).

  3. Heat 2 tsp of oil in a large saucepan over a medium heat. Add the onion and garlic. Stir and fry for 1 minute. Add the eggplant chunks. Stir and fry for 4 minutes (add more oil if needed).
  4. Add the zucchini and red capsicum chunks to the saucepan. Stir and fry for 5 minutes. Add the tomato seeds and the can of plum tomatoes. Use a wooden spoon to stir and break up the plum tomatoes. Add the dried herbs, salt and pepper. Turn the heat down to low, cover the saucepan and cook the ratatouille for 15 minutes. Remove from the heat.
  5. Use the ratatouille to fill the vegetable ‘boats’ that are in the baking dish. Cover the ratatouille-stuffed vegetables with foil and bake in the oven for 40-45 minutes (or until the vegetables are tender).
  6. To serve (hot or cold) – garnish with fresh rosemary sprigs and chopped parsley. Eat this dish with crusty bread, rice or pasta.

Recipe Notes

Vegetables – if you don’t have eggplant and zucchini, you could use mushrooms, squash or pumpkin instead.

Plum tomatoes – I use a 400g can of plum tomatoes in this dish. Instead of canned tomatoes, you could use passata.

Dried herbs – I use dried basil, oregano, marjoram and rosemary in this recipe. Alternatively, you could use fennel, thyme or bay leaves.

Makes enough for two serves as a main meal or four serves as a starter.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.