Buona domenica,

This week, I am excited to share a simple yet flavorful recipe for Italian baked ratatouille—a dish that’s quicker and easier to prepare than the French classic, with even richer, heartier results.

In this version, summer vegetables are roasted until caramelized and then finished with a tomato sauce, transforming them into a vegan ragù that melts in your mouth.

It’s a versatile recipe that can be served warm or at room temperature, making it perfect as a vegan main with rice, pasta, or polenta, or as a side dish to meat, fish, or melted cheese like scamorza.

You can prepare this dish ahead of time, bake it just before serving, and even make a large batch to enjoy for the rest of the week.
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It keeps beautifully in the fridge, with the flavors deepening over time, and it freezes well for last-minute meals.

• Read the full recipe on the blog: Italian Baked Ratatouille – A Vegan Summer Ragù​
• Watch the step-by-step video on YouTube: Hearty Vegan Summer Ragù – Caramelized Italian Ratatouille​

Buon appetito,
​

Laura
Your angel in the kitchen

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