Sometimes the simplest recipes are the best. Like with my 4-ingredient, 30-minute marinara sauce, this one pot ratatouille rice lets flavorful produce be the star without any fancy seasoning required.
September and October might be my favorite months of the whole year. That’s because 1) the humidity in Baltimore dies down a little bit, but the weather is still pretty warm and sunny, with tons to do outdoors; and 2) tomato season lingers on, but fall veggies start to make an appearance at the market. It means you get to make things like pizza-stuffed spaghetti squash without it feeling weird and forced. It also means you can make eggplant and the seemingly inherent coziness that comes with it, but still pair it with fresh, juicy tomatoes and other more summery produce. (If you’re looking for an even more cozy eggplant dish, try my roasted eggplant risotto!)
I shared ratatouille on this blog once before, in the form of ratatouille garlic bread. I still adore that way of dishing up this humble French-inspired stew, but if you’re looking for the easiest ratatouille meal in the world, try my one pot ratatouille rice. I’m aware that the very traditional recipe calls for cooking each vegetable separately before recombining them, but for me the diminishing returns are strong with that one. If I had a restaurant (the dream!) or if someone else was washing my dishes, I’d probably try it out. 🙂 So rest assured that my ratatouille never has and will not involve a half dozen pans.
This one pot ratatouille rice takes my corruption of French cuisine a step further by cooking the rice in the same pot too. Born of a day when I had a fridge overflowing with CSA items and limited enthusiasm for cooking them, it turned out tasty enough for me to formally write up and test out the recipe to share it here. It’s not quite like a risotto, whose long cooking process I thought might turn the veggies all to mush, but a flavorful rice dish that’s satisfying enough to eat as a meal or pairs nicely with tofu, chickpeas, greens, etc. as a hearty side. Hope you enjoy!
One Pot Ratatouille Rice
Ingredients
- 1 tbsp olive oil
- 1 white or yellow onion diced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1/2 eggplant diced (I used a larger ovoid eggplant - if using Japanese eggplant, which are smaller, you could use a whole eggplant)
- 1/8 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 red bell pepper diced
- 2 Roma tomatoes diced
- 1 cup white rice (see notes)
- 1 and 1/2 cups low-sodium vegetable broth plus more as needed
- fresh basil chiffonade for serving
Instructions
- In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant.
- Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch of salt; stir; and cook for 60 seconds. Add the bell pepper and tomatoes with another pinch of salt and cook for 2 to 3 minutes, until the tomatoes start to release some liquid.
- Finally, add the rice and vegetable broth and stir. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and cook the mixture, stirring occasionally, for about 15 to 18 minutes or until the rice is done. Add more liquid if you notice the liquid is low and/or the rice is sticking to the bottom of the pan.
- Season to taste with more salt, pepper, dried herbs, and red pepper flakes as desired. Serve hot, topped with chiffonade of fresh basil. Once cooled to room temperature, leftovers can be stored for up to 5-7 days in the refrigerator.
Notes
Nutrition
Loosely adapted from Damn Delicious.
If you like the look of this one pot ratatouille rice, then you might also enjoy these other rice-based recipes:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Fi says
Delicious and super easy to make! I added the extra herbs at the end as suggested ( thyme, parsley, coriander ) My boyfriend came back for seconds and said ‘ you could sell that!’ Thanks for the recipe , I’m adding it to my favourites.
Amanda says
Pretty tasty, I did add extra garlic and only had chicken stock on hand. I paired it with those already cooked mediterranean skewers you can get at costco. I did add just a little feta on top which was good but too much might have killed it. I will make it again.
Concetta says
I happened to have a little of everything in this on hand today so decided to make it. I love one pot meal. Toward the end l decided to throw in some garbonzo beans l had in the fridge. My son is always looking for the protein! It was delicious and l will make it again, with or without the garbonzos! Thank you!
Dennis says
It was pretty good! I would make it again, with less rice and more spices. Maybe an Indian blend? I added some jalapeno, but it wasn’t quite ‘deep’ enough on the flavor. Maybe some sundried tomatoes?
Essie says
Delicious
Ashwini says
Delicious recipe!
I made it yesterday for post thanksgiving potluck and it was a hit!
I didn’t have all spices so I added cinnamon stick and cloves.
It turned great.
Jaz says
This was SO good! I didn’t have any broth handy, so I just used water and added chopped almonds to punch it up. Thanks!
Shannon @ Yup, it's Vegan says
Chopped almonds would be great with this! Glad you enjoyed it.
Vegan t-Rex mom says
Easy and great! My sisters kid is staying with and hasn’t eaten anything I made until I made this. She actually asked for seconds. This dish is super easy and is very delicious!
Kathy says
Think I could could make this in an IP? Suggestions on time to cook if so?
Purvie says
Looks delicious! Wonder if this could easily be adapted to make in the instant pot and if so, what would the timing be? Has anyone tried it this way?
Liz says
“A fridge full of CSA veggies and limited enthusiasm to cook them” is exactly how I stumbled across this recipe! Thanks for thinking of it and making my dinner planning that much easier!
Maria K says
I added red pepper for more color, and it turned out amazingly! My family loved it 🙂 Thank you for sharing this wonderful recipe!
Katie says
I made this for dinner last night and absolutely loved it! I used a can of fire roasted crushed tomatoes and added some button mushrooms, YUM! I will definitely be making this again!
Shannon @ Yup, it's Vegan says
So glad that you liked it! Those sound like nice additions!
Linda says
I am going to use cauliflower rice and cook begs a bit before adding cauliflower…shd be great!!
Linda says
Vegs!!
Shannon @ Yup, it's Vegan says
Hi Linda, I hope this has gotten to you in time – I’ve never tested this with cauliflower rice but I think it needs some changes. In particular, you probably don’t need ANY of the liquid. The purpose of the liquid is to be absorbed by the rice so if using cauliflower rice that is negated. I don’t want you to end up with a watery mess!
laura says
Can I use quiona as a substitute for rice?
Shannon @ Yup, it's Vegan says
I think that would probably work since quinoa and rice absorb a similar amount of water. Just keep an eye on it and add more liquid if needed, or cook longer to simmer off excess liquid.
Sara Lochren says
do you think this will work well with a short grain brown rice? I have been cutting out white rice, but I am nervous brown may not taste as delicious in a recipe like this!
Shannon @ Yup, it's Vegan says
I think brown rice would taste great but the vegetables may overcook because of the longer cooking time needed for the rice. Maybe you could soak the rice beforehand or par-cook it. The amount of liquid might need to be adjusted too. Let me know if you try it!
Elise says
Hi Sharon and Sara. I made this tonight with long grain brown rice – cooked separately with all the liquid for 30 minutes. Followed rest of instructions with a bit extra cook time for each step. Then added the rice (moisture almost gone) to the rest and stewed about 7 minutes. It was great!
Thanks for the inspiration.
Almut Grosina says
Ooops, my smiley should be one with a big big grin on its face – I don’t know what happened ?!?
Can you change that please?
Thanks,
Almut
Shannon @ Yup, it's Vegan says
Sure thing! Glad that you loved the recipe!
Almut Grosina says
Hi Shannon!
I cooked this rice yesterday and – wow – did I enjoy the outcome 😀 Even my 14-year old boy, who is a part-time vegan (depending on whether he’s at home or outside with friends), and who is not really in to vegetables like zucchini and eggplant, loved this combination. Simply delicious! I threw in the mushrooms I happened to have in my fridge as well and let me put in one simple word (german, since I’m from Austria 😀 )
WELTKLASSE!
Thanks for sharing!
Kari @ bite-sized thoughts says
I’m very into simple one pot recipes at the moment – this is a new idea to me and looks really good! Thanks 🙂