Ratatouille cobbler. Um…. yes.
Is there anything more summery than using tomatoes, zucchini, squash and eggplant all in one dish? Well, this vegan ratatouille cobbler says “I’ll see your summery vegetables and raise you a cornmeal meal cobbler crust.” Yup, that’s right, I took the classic all veggie dish, and made it into a cobbler. With a sweet cornmeal topping, and the fact that you just throw everything into a baking dish, will have you scrambling to the store to get more veggies for this ratatouille cobbler.
So, a super simple tomato sauce it the base for this ratatouille. Then layers of cherry tomatoes, yellow squash, eggplant and zucchini. Then the fastest, easiest cornmeal dough is dropped on top. Bake and you are ready to eat. It is so freaking delicious!
This vegan ratatouille cobbler is an amazing healthy, hearty entree. Or the perfect side dish for a summer party or family meal! I actually don’t eat a lot of these veggies by themselves, but all together in this cobbler, they are to die for. The veggies don’t get mushy, which is usually what I don’t like about squash and eggplant. The cherry tomatoes burst open and I love it way more than regular tomato slices!
There is no way you can go through summer without giving this recipe a try. I think my favorite things in life have to do with casseroles. Especially ones where carbs are on top. Ya feel me?
Vegan Ratatouille Cobbler
For the Sauce
- 2 Teaspoons Olive oil
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 1 Can(16oz.) Crushed tomatoes
- 1 Teaspoon Balsamic vinegar
- 1 Teaspoon Dried basil
- Salt and pepper to taste
- 16 Ounces Grape or cherry tomatoes
- 1 Large Yellow squash, sliced thin
- 1 Large Zucchini, sliced thin
- 1 Medium Eggplant, sliced thin
- a Pinch of Salt and pepper
For the Cobbler Topping
- 2 Cups All purpose flour
- 1/2 Cup Cornmeal
- 1 1/2 Teaspoons Baking powder
- 2 Tablespoons Organic cane sugar
- 1 Teaspoon Salt
- 1/2 Cup Vegan butter(cold) or coconut oil(solid)
- 3/4 Cup Non-dairy milk, I used Soy milk
- Make the quick tomato sauce for the bottom of the casserole dish first. Heat the olive oil on medium high in a small sauce pan.
- Add the garlic and onion to the sauce pan, and saute, reducing heat as needed until the onion is translucent and the garlic is cooked. About 2-3 minutes.
- Then add the crushed tomatoes, the balsamic, the basil and a few pinches of salt and pepper.
- Stir to combine, reduce heat to low and simmer for another 3-5 minutes. Remove from heat.
- Pour the sauce into the bottom of a 9x13 inch casserole dish. Spread the sauce out evenly in the bottom.
- Now, you want to layer the veggies. I like put the baby tomatoes on top of the sauce at the bottom, and then a layer of sliced yellow squash, sprinkle with a pinch of salt and pepper. Then a layer of sliced eggplant, sprinkle with a pinch salt and pepper. Then a layer of sliced zucchini on top. Sprinkle with another pinch of salt and pepper.
- Preheat the oven to 375 degrees(F).
- Next, make the cobbler topping. In a large mixing bowl, sift the flour, then add the cornmeal, the baking powder, the sugar and the salt. Stir to combine.
- Then break the vegan butter or coconut oil up into small pieces and drop them into the dry mixture. Using a fork or your hands, work the vegan butter or coconut oil into the dry mixture to distribute it evenly. The mixture should resemble sand or dirt texture.
- Now, pour the non-dairy milk into the mixture. Stir to combine. The dough should be thick and look like a biscuit dough.
- Drop large dollops of the dough all over the top of the veggies. Covering most of the top.
- Bake at 375 degrees for 35-40 minutes. Or until the dough is brown and cooked through and the veggies are soft.
- Serve immediately.