French Skillet Ratatouille Brings Colorful Mediterranean Veggies to Your Table

January 15, 2019

Skillet Ratatouille

It's vegan, it's gluten-free and it's super easy to make in one skillet!

Total Time 25 minutes
Servings 4 servings
Author Judit Lipoczi


  • 2 cans unsalted diced tomatoes divided
  • 2 cans unsalted chickpeas rinsed and drained
  • 1 1/2 tbsp olive oil extra virgin
  • 1 tbsp minced garlic
  • 1 tbsp salt divided
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1 large zucchini cut into 1-in. pieces
  • 1 large yellow squash cut into 1-in. pieces
  • 1 small eggplant peeled and cut into 1-in. pieces
  • 1 tbsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh basil leaves optional


  1. Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes reserved 1/2 cup liquid and chickpeas in a bowl.

  2. Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, 1/2 teaspoon salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.

  3. Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.


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