If you really want to wow your crowd with an elegant presentation, then this vegan ratatouille dish is sure to be a showstopper!
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Want my hack to a beautiful, evenly cooked vegan ratatouille every time? Slice all your vegetables the same size.
Listen, learn from my mistakes. It sounds simple, but after testing this dish more times than I can count, that one tip made the biggest difference—not just in how it looks, but in how it cooks. When everything’s uniform, you get that perfect balance of tender veggies with just the right bite, and none of it turns to mush.
As a long-time vegan, I’ve cooked a lot of vegetables over the years, and ratatouille has always seemed daunting, but after giving it a go, it’s actually pretty straightforward. Once you’ve made, you’ll feel on top fo the world.. It’s one of those dishes that feels rustic and comforting, while still being something you’d proudly serve to guests.
This version is layered with thin rounds of zucchini, eggplant, and tomato, all simmered in a garlicky, herbed tomato sauce that brings everything together. It’s naturally vegan, easy to prep ahead, and works as a main dish or a side—plus it makes the house smell amazing.
What is the difference between ratatouille and confit byaldi?
Ratatouille and confit byaldi share similar ingredients; however, their presentations are what set them apart.
Traditionally, the French dish of ratatouille fries the vegetables and then combines then in a stewed dish until they are creamy. Often times, the vegetables are cubed to make this. There are however, many spins on the dish and even debate over the origins.
Confit byaldi, on the other hand, was a spin on ratatouille by Chef Thomas Keller. He was asked by Pixar to create a more elegant version of the dish for the 2007 movie Ratatouille. This version makes paper thin slices of the eggplant, squashes, and tomatoes to create the show stopping presentation.
Jump to:
- What is the difference between ratatouille and confit byaldi?
- Why You’ll Love this Confit Byaldi Recipe
- Vegan Ratatouille Ingredients
- How to Make Vegan Ratatouille Confit Byaldi
- Substitutions and Variations:
- How to Store Confit Byaldi Recipe
- Confit Byaldi FAQs
- Other Vegetable Forward Main Dish Recipes to Consider:
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Why You’ll Love this Confit Byaldi Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that are likely already in your pantry and fridge
- Beautiful– If you are looking for a dish that will really wow your guests, you can’t go wrong with this one
- Better the Next Day – It’s a great dish for meal prep. The longer the vegetables sit in the piperade (the sauce), the more flavor it gives.
Vegan Ratatouille Ingredients
Gather your ingredients!
- Vegetables- the main vegetables in the dish are eggplant, zucchini, yellow squash, onions, and tomatoes.
- Tomatoes – specifically for the sauce (piperade), you want to use San Marzano tomatoes as they evoke a much more concentrated tomato flavor that really makes this dish shine
See my recipe card below for a complete list of the ingredients with measurements.
How to Make Vegan Ratatouille Confit Byaldi
Step 1: Preheat oven to 375˚F. In a large oven safe skillet, heat oil over medium heat. Once hot, add the onions, peppers, and garlic. Saute until softened, about 3-4 minutes.
Step 2: Add tomato paste and tomatoes. Stir together. Add seasonings (dried basil to red pepper flakes), balsamic and brown sugar. Stir together until well combined. Remove from heat.
Step 3: Take a tomato, zucchini, squash, eggplant, and onion slice and make a stack. Place on the outer edge in the skillet sideways on top of the sauce. Working from the outside to the center of the skillet, repeat until all the vegetables are used up. Cover with oven safe lid, foil or something oven safe like a pizza stone. Bake for 35-40 minutes. Uncover, and cook for an additional 20 minutes.
Step 4: While baking, to a small bowl add all the ingredients for the garlic butter together and stir. When ratatouille if finished, brush the butter on top. Top with fresh parsley, thyme, and/or basil.
How to Make Vegan Ratatouille Ahead of Time
Yes, this recipe makes a great meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 3-5 days.
Substitutions and Variations:
- Vegetables- while most people don’t change the main components, you can add something like a leafy green (spinach or kale, for example), mushrooms, or other types of squash
- Tomatoes – you can use other tomatoes if needed
- Protein – this dish is not protein heavy at all. If you are looking for a protein, we would recommend tofu crumbles in the sauce or serving something else on the side
How to Store Confit Byaldi Recipe
You’ll want to let your dish cool completely, then transfer to an airtight container. Store in the refrigerator for 3-5 days. You’ll be surprised how much the flavors pop even more the next day!
Need to freeze? No worries! Cool completely, then either portion out or leave whole and place into freezer safe bags or containers. Freeze for up to 3 months.
To reheat, thaw overnight first, then warm on the stove or microwave until heated through.
Confit Byaldi FAQs
The dish itself as written is top 9 allergen free. If you opt to make the optional garlic butter sauce, you will want to ensure you use a soy free, vegan butter like the red packages of Earth Balance. Additionally, a safe version of vegan parmesan, like our homemade sunflower parmesan.
Ratatouille contains eggplant, zucchini, yellow squash, tomatoes, onions, garlic, and fresh herbs as the main components.
This dish can be a main course on it’s own, so it’s great with something like vegan focaccia or vegan garlic knots. Alternatively, if you are looking for something more filling, try serving it with our vegan honey garlic tofu.
Other Vegetable Forward Main Dish Recipes to Consider:
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Confit Byaldi Recipe
Ingredients
- 6 Roma tomatoes, sliced into 1/16in round
- 2 small Zucchinis, sliced into 1/16in round
- 2 small yellow squash, sliced into 1/16in round
- 2 small Japanese eggplant*, sliced into 1/16in round
- 2 small red onions, sliced into 1/16in round
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 6-8 cloves garlic, minced
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 28 oz crushed San Marzano tomatoes
- 2 teaspoon dried basil
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon salt, more or less to taste
- ½ teaspoon pepper, more or less to taste
- ¼ teaspoon red pepper flakes, more or less to taste
- 1 tablespoon Balsamic vinegar
- 2-4 teaspoon brown sugar
Vegan Garlic Butter Sauce (Optional)
- ½ cup vegan butter, melted
- 6 cloves garlic, minced
- ¼ cup grated vegan parmesan
- 2 tablespoon fresh parsley, more for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt/pepper to taste
Instructions
- Preheat oven to 375F. In a large oven safe skillet*, heat oil over medium heat. Once hot, add the onions, peppers, and garlic. Saute until softened, about 3-4 minutes.
- Add tomato paste and tomatoes. Stir together. Add seasonings (dried basil to red pepper flakes), balsamic and brown sugar. Stir together until well combined. Remove from heat.
- Take a tomato, zucchini, squash, eggplant, and onion slice and make a stack. Place on the outer edge in the skillet sideways on top of the sauce. Working from the outside to the center of the skillet, repeat until all the vegetables are used up. Cover with oven safe lid, foil or something like a pizza stone. Bake for 35-40 minutes. Uncover, and cook for an additional 20 minutes.
- While baking, to a small bowl add all the ingredients for the garlic butter together and stir. When ratatouille if finished, brush the butter on top. Top with fresh parsley, thyme, and/or basil.
I just want to say thank very much for sharing such a beautiful recipe and delicious. I’ve made it with my family and enjoy all the way from the cleaning the veggies, cutting and assembly.Lastly, the taste, oh goodness the taste so good. This dish has become one of my favorite. Amazing ratatouille!!
so so happy that it brings you so much joy!
I made this recipe – and let me tell you – it was delicious. To be honest – it’s even better on the second day! I love this and I can meal prep with it and have enough for a few days.
My only question is – since I have gone vegetarian and slowly working my way to vegan – how can I add some protein – and also – what kind of protein goes well with this meal?
Totally understand that. We have a great article about protein that might help. You can read here: https://makeitdairyfree.com/how-do-vegans-get-protein/
As far as with this meal – personally, if i knew I was having it, I may just make sure I got enough protein throughout my day and not worry about it with this one meal. If I really wanted something with it, I might make some pan seared tofu or roast some chickpeas
Made this for my daughter’s 17th birthday. It was soooo good!!! Definitely making this again!
Love it! Happy birthday to her!
Superb dish and worth the prep. We had it with Polenta and cut up Beyond Sausage-Hot Italian. Thanks for showing us how it’s made.
Love those being served with it!
I just made this for a little dinner party with friends and it turned out beautifully! I’ve never had ratatouille before so I have no basis to compare with, but it was yummy nonetheless.
yay! I am thrilled it turned out well!