I love traditional ratatouille, but this pesto version has inched its way to the top in my book. As the pine nuts in the pesto toast, the flavor intensifies and totally makes this dish addictive. I could…and have…eaten the entire thing in one sitting. No regrets. Also, can we also talk about how beautiful it is?
Check out my super easy vegan pesto recipe (link below) that accompanies the ratatouille. I have made this by both manually slicing the veggies and using my food processor and, even though it is much more time consuming, I prefer to manually slice, as I can get super thin slices, which makes for a very delicate texture. The time spent slicing and layering is totally worth it. The only downside is that it takes approximately 1/8th the time to eat it as you spend making it.
- 1-2 zucchini
- 3-4 red potatoes
- 1-2 yellow squash
- 5 tomatoes, on the vine
- 1 cup vegan pesto
- 1-2 tablespoons extra virgin olive oil
- 2 pinches salt
1. Preheat the oven to 350 degrees.
2. Thinly slice the zucchini, potatoes, squash, and tomatoes. Pat the tomatoes dry with a paper towel. Don’t leave this step out otherwise the tomatoes my water down the pesto as it bakes, losing flavor. Place the zucchini in a bowl and drizzle with olive oil. Toss to coat. Remove the zucchini from the bowl and set aside. Repeat with all of the vegetables.
3. Evenly spread one cup of the vegan pesto into the bottom of a 9 x 9 casserole dish.
4. Begin assembling the vegetables by layering the slices of zucchini, potato, squash, and tomato in a staggered line and placing them on the edge of the casserole dish. If you are using a circular dish, continue layering until you reach where you began and tuck the last layer under the first. If you are using a square dish, make rows from one end to the other. Continue layering until the dish is full. Sprinkle a pinch or two of salt over the whole dish.
5. Bake for 60 – 80 minutes, checking every 20 minutes. The ratatouille will be done when the pesto bubbles and the vegetables are tender and slightly browning on top. Try not to undercook or overcook, as you’ll want to make sure it bakes long enough that the pine nuts in the pesto toast, which adds a deep flavor, but do not burn.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista. Can’t wait to hear from you!