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Vegan Ratatouille with Herbed Orzo and Quinoa

This Vegan Ratatouille with Herbed Orzo and Quinoa is a colorful, hearty dish that celebrates fresh vegetables in a rich tomato-based stew. Paired with fluffy orzo and protein-packed quinoa, it’s a wholesome meal bursting with Mediterranean flavors, perfect for a satisfying plant-based dinner!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Side Dish

Ingredients
  

For the Ratatouille:

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 medium zucchini diced
  • 1 medium eggplant diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 400 g can diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup fresh parsley chopped (plus extra for garnish)
  • 1/4 cup fresh basil chopped
  • Salt and black pepper to taste

For the Herbed Orzo and Quinoa:

  • 1/2 cup orzo pasta
  • 1/2 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • Salt to taste

Instructions
 

  • Prepare the Ratatouille: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
  • Cook the Vegetables: Add the zucchini, eggplant, red bell pepper, and yellow bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, thyme, oregano, red pepper flakes (if using), salt, and black pepper. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld. Stir in the fresh parsley and basil just before serving.
  • Cook the Orzo and Quinoa: While the ratatouille simmers, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the orzo and quinoa, reduce heat to a simmer, and cook for 10-12 minutes, or until both are tender and the liquid is absorbed. Fluff with a fork, then stir in the olive oil, fresh parsley, basil, and a pinch of salt.
  • Serve: Divide the herbed orzo and quinoa among plates, then top with a generous portion of ratatouille. Garnish with extra parsley and basil leaves. Serve warm.

Notes

Tips for the Best Vegan Ratatouille
  • Make It Ahead: The ratatouille tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days.
  • Customize It: Add other veggies like mushrooms or carrots, or serve over rice or couscous instead of orzo and quinoa.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the ratatouille (without the orzo and quinoa) for up to 2 months. Reheat gently on the stovetop.
Savor this vibrant, plant-based dish that’s as beautiful as it is delicious—a perfect addition to your vegan recipe collection!