Ann Taylor Pittman
Active Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: about 2 cups)

This quick, produce-packed meal is vegan, gluten-free, loaded with protein, and absolutely delicious. Two types of tomatoes work their summery magic in the ratatouille: Finely chopped beefsteaks dissolve to a saucy consistency, and cherry tomatoes stay plump and juicy. We deploy a bit of miso in the mixture to deepen the savory flavor. If you're watching your sodium intake, cut back a bit on the miso.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Scoop out 1 cup pasta cooking water and reserve. Drain pasta; keep warm.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; sauté 2 minutes. Add eggplant and zucchini; sauté 5 minutes. Stir in beefsteak tomatoes, oregano, and thyme; sauté 5 minutes. Gently stir in cherry tomatoes.

Step 3

Combine miso and 1/2 cup pasta water, stirring until well blended. Add miso mixture and salt to tomato mixture. Gently stir in pasta; cook, stirring occasionally, until heated through, about 2 minutes. Remove from heat; gently stir in chopped basil. Add additional pasta water as needed to coat pasta. Garnish with basil sprigs, if desired.

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