Ratatouille Bake

This is my take on a classic French dish which is super comforting baked in the oven for weeknight meals and is topped with a homemade wholemeal breadcrumb topping.

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I love dishes like this and I don’t cook them anywhere near often enough. This reminds me of pure comfort food for weeknight dinners and I’m a big fan of cook once, eat two or three times A.K.A lots of leftovers to re-heat during the week.

This uses the classic ingredients to make a ratatouille which before I got into cooking I used to buy in a tin which don’t get me wrong, it was actually good, but you cannot beat making your own and then I can add more substantial ingredients to make a meal such as chicken style pieces which pair wonderfully.

This is simple to make and requires just one large saucepan to cook everything up in and then one large casserole dish to place in the oven to bake, or if you have a suitable sized dish you could place your saucepan straight into the oven.

I like to dice all my vegetables into equal bite-sized pieces and start by sautéing the onions, garlic and pepper and then add the aubergine and courgette until browned, but you could cook your aubergine and courgette separately and then add them to the onions and peppers once they’ve browned separately. Then simply add your other ingredients to create the sauce, bring to a boil, then add the chicken style pieces to cook through until tender. Whilst they are cooking for approx. 10 minutes, make the topping by combining breadcrumbs, yeast and dried basil. I always prefer to make my own breadcrumbs as it is so simple and you can avoid the unnecessary added ingredients to store-bought breadcrumbs and I use nutritional yeast as an alternative to parmesan cheese to be vegan friendly. Once you have your topping combined and your mixture cooked through, simple place the mixture into a rectangular casserole dish in a single layer and sprinkle on the topping.

Bake for approximately 15-20 minutes or until the topping has browned and the sides are bubbling. Remove from the oven and let cool slightly before serving as it is best served warm with your favourite greens. This will serve 4 people as a main meal or would be perfect to store leftovers in an air-tight container in the fridge for a couple of days to re-heat for a quick meal.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Ratatouille Bake
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: main, bake
Serves: Serves 4
  • Olive oil
  • 1 large onion, finely diced
  • 1 bell pepper, diced
  • 2 cloves of garlic, finely chopped
  • 1 aubergine, cubed
  • 1 courgette, sliced
  • 250ml vegetable stock
  • 2 tbsp tomato paste
  • ¼ tsp chilli flakes
  • 1 tbsp balsamic vinegar
  • 1 tsp coconut sugar
  • 2 tsp dried basil
  • 2 large beef tomatoes, diced
  • 300g Quorn chicken style pieces
  • Topping:
  • 2 tbsp homemade brown breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp dried basil leaves
  1. Preheat the oven to 375F/190C/Gas Mark 5.
  2. Heat the oil in a large sauté pan on a medium to high heat and cook the onion, bell pepper and garlic for five minutes until softened.
  3. Next add the aubergine and courgette to the pan for a further 5-10 minutes until browned.
  4. Then add the chilli flakes, dried basil, tomato puree, balsamic vinegar and sugar and heat gently for a couple of minutes then add the tomatoes and vegetable stock and bring to a boil, then add the Quorn pieces and simmer for 10-15 minutes until softened.
  5. Pour the mixture into an ovenproof container. Mix the topping ingredients together and sprinkle over the ratatouille.
  6. Bake for 15-20 minutes until golden brown. Remove from the oven and let cool slightly before serving.

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