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  • Prep-time: / Ready In:
  • Makes 10 bruschetta

Ratatouille, a traditional French dish, is often referred to as “peasants’ stew” due to its birthplace in the Provence countryside, where farmers needed to use up excess produce that ripened over the summer months. Luckily for us, people from all walks of life now enjoy this scrumptious dish. In this version, to help you save time, we’ve taken out the extra step of sautéing onions and garlic before stewing a medley of veggies with fresh herbs. Ratatouille is often served in a bowl with a piece of crusty bread on the side for dipping, but we decided to turn this stew into a hand-held meal by spooning it on top of toasted bread to create bruschetta. Garnish with your favorite toppings, and enjoy as a snack or serve as an appetizer at your next gathering!

For more vegan stew recipes, check out these tasty ideas:


  • 3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained
  • 3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
  • 1 medium eggplant, cut into ½-inch chunks
  • 1 medium onion, thinly sliced
  • 1 small bell pepper (any color), cut into ½-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon herbes de Provence or Italian seasoning, or 1 sprig each fresh thyme, rosemary, oregano, sage, and parsley
  • 1 bay leaf (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 loaf whole grain bread
  • Sliced olives (optional)
  • Chopped fresh basil, for garnish


  1. In a medium saucepan combine the first eight ingredients (through bay leaf, if using). Add 1 cup water. Season with salt and pepper. Bring to simmering over medium; reduce heat to medium-low. Simmer, covered, 20 to 30 minutes or until vegetables are tender. (Alternately, cook ratatouille in a slow cooker on high 2 hours or in a multicooker on high pressure 5 minutes.)
  2. Cut bread loaf into 10 thin slices and toast the slices. Spoon ratatouille on top of each slice and garnish with sliced olives and/or chopped fresh basil.

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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