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Vegetarian Cassoulet

By Carol BorchardtPublished Aug 25, 2026

2 hrs

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This Vegetarian Cassoulet is packed with a colorful medley of seasonal vegetables and creamy white beans in a zesty tomato sauce. Rather than the rich meats traditionally found in French cassoulet, fresh summer produce takes center stage, making it satisfying and wholesome without feeling heavy. It’s easy to make and make ahead! If you’re looking for a more traditional cassoulet, try my Chicken and Sausage Cassoulet, a reader favorite!

Summer Vegetable Cassoulet in white enamel cast iron skillet with serving spoon scooping some up.

Why This Recipe is a Keeper!
How to Make Summer Vegetable Cassoulet:
Chef Tips and Tricks:
Recipe FAQs:
Serve this Vegetable Cassoulet with:
More great Vegetarian recipes!
Vegetarian Cassoulet Recipe

Why This Recipe is a Keeper!

Cassoulet may be best known as a hearty French dish made for cold winter days, but this lighter, vegetable-forward version with eggplant, peppers, zucchini, and yellow squash proves the concept works beautifully in summer, too.

With a nod to ratatouille and my vegetable tian, this vegetarian cassoulet is rustic, comforting, and a delicious way to put an abundance of garden vegetables to good use. Best of all, it’s an easy one-pan meal that’s hearty enough for dinner yet still tastes fresh and vibrant, exactly what you want when late-summer produce is at its peak.

This vegetable cassoulet recipe is:

Hearty without being heavy! Creamy white beans give this vegetarian cassoulet plenty of substance and satisfying plant-based protein. It’s substantial enough to serve as a vegetarian main course.
Easy and approachable! You get the cozy appeal of traditional cassoulet without the lengthy preparation or the need for multiple types of meat and sausage.
Make ahead! Prep it ahead of time, leave the breadcrumb and cheese topping off, cover, and refrigerate overnight. Bakes up beautifully!
Versatile! Serve it on its own, with crusty bread, or with a simple green salad.

My Vegetarian Cassoulet is proof that comfort food doesn’t have to wait for cooler weather. With seasonal vegetables, creamy beans, and a crunchy golden topping, this lovely, rustic plant-based cassoulet brings hearty satisfaction and fresh summer flavor together in one delicious dish.

But because good eggplant, zucchini, yellow squash, and peppers are available year-round, you can enjoy this taste of summer all year long!

How to Make Summer Vegetable Cassoulet:

Recipe Ingredients:

Here’s everything you’ll need to make this vegetable cassoulet recipe. The exact quantities are on the recipe card below.

Ingredients for Summer Vegetable Cassoulet in glass bowls.

Ingredient Notes and Substitutions:

Eggplant: For this vegetarian cassoulet recipe, you’ll need one medium globe eggplant. Globe eggplants are the most widely available variety, recognized by their oval shape and smooth, glossy, deep-purple skin. Look for eggplants that are firm, unblemished, and feel heavy for their size.
Red Bell Pepper: You can also use a yellow or orange bell pepper. I don’t advise using a green bell pepper because of the grassy “green” flavor.
Oregano: Has an earthy, slightly peppery flavor. I used dried oregano in this vegetarian cassoulet so the flavor develops throughout the time in the oven.
Basil: Typically, in a long-cooked dish like this, I would use dried basil. However, my fresh basil is so plentiful and doesn’t last long, so I wanted to use it. Use 1 tablespoon dried basil if you don’t have fresh basil.
Crushed Tomatoes: Crushed tomatoes are only lightly processed, which helps preserve their bright, fresh tomato flavor. It’s worth buying high-quality tomatoes for this vegetable cassoulet, preferably San Marzanos for the best flavor.
White Beans: Use Cannellini or Great Northern beans. Canned beans are a terrific convenience product, but be sure to drain and rinse them well, because the starchy canning liquid can be salty and can affect the consistency and appearance of the finished dish.
Panko: Panko breadcrumbs are Japanese-style breadcrumbs with a light, coarse texture that becomes especially crisp and golden when baked, so they’re ideal for casserole toppings. Look for them near the other breadcrumbs in the baking aisle or in the seafood section. You can also use fresh breadcrumbs.
Parmesan Cheese: If it’s important to you to keep the cassoulet vegetarian, use a domestic, animal-rennet-free Parmesan cheese, such as BelGioioso. Parmigiano-Reggiano cheese from Parma, Italy, is produced under strict traditional standards, so it must be made with animal rennet by law. For a vegan version, use plant-based cheese.

Step-By-Step Instructions:

Gather and prep all the ingredients.
Preheat the oven to 375 degrees.

Eggplant slices on paper towel-lined rimmed baking sheet.

Place the eggplant slices on a paper towel-lined rimmed baking sheet. Sprinkle both sides with salt. Let stand while preparing the tomato sauce.

Cooked onions in white enamel cast iron skillet.

Heat 1/4 cup olive oil in a deep 12-inch oven-safe skillet or braiser over medium heat. Add the onion, reduce the heat to medium-low, and cook for 6 to 7 minutes, or until softened.

Dried oregano added to cooked onions in white enamel cast iron skillet.

Add the garlic and oregano and cook for 30 seconds, stirring constantly, until fragrant.

Crushed tomatoes added to cooked onions and oregano in white enamel cast iron skillet.

Add the crushed tomatoes. Swirl the water in the empty tomato can, then add it to the skillet.

White plastic spoon stirring tomato sauce in white enamel cast iron skillet.

Bring to a simmer and cook uncovered for 8 to 10 minutes, or until slightly thickened.

Fresh basil, beans and red pepper flakes added to tomato sauce in white enamel cast iron skillet.

Stir in the beans, basil, and crushed red pepper flakes. Season to taste with salt and freshly ground black pepper.

Red bell pepper slices placed over the top of tomato sauce with beans in white enamel cast iron skillet.

Arrange the red bell pepper in an even layer over the tomato-bean mixture.

Eggplant slices placed over red bell pepper in white enamel cast iron skillet.

Pat the eggplant thoroughly dry, removing excess moisture and salt. Arrange the slices over the peppers in an overlapping circular pattern.

Zucchini and yellow squash slices placed over eggplant in a circular pattern in white enamel cast iron skillet.

Lightly season the zucchini and yellow squash with salt and black pepper. Arrange them in overlapping circles over the eggplant, alternating the slices if desired. Cover and bake for 1 hour, or until the vegetables can be pierced with a knife.

Breadcrumb mixture placed over zucchini and yellow squash in white enamel cast iron skillet.

Combine the panko, Parmesan, and remaining 1 tablespoon of olive oil, stirring until the crumbs are evenly moistened. Sprinkle evenly over the vegetables. Return to the oven and bake uncovered for 20 minutes, or until the topping is golden brown and the vegetables are bubbling around the edges. Let stand for 10 minutes before serving.

Summer Vegetable Cassoulet in white enamel cast iron skillet.

Chef Tips and Tricks:

Don’t skimp on the olive oil! The 1/4 cup adds richness and helps give this vegetable-forward cassoulet the lushness you’d expect from a more traditional version.
Eggplant takes longer to become tender than many summer vegetables, so salting it will start to tenderize it.
Season as you go. Lightly seasoning each stage builds flavor more effectively than adding all the salt at the end. Keep in mind that crushed tomatoes, canned beans, Parmesan, and other ingredients may contribute salt.
Don’t worry if the pan looks very full after layering the vegetables. The vegetables may seem like a lot at first, but they’ll soften, release moisture, and cook down considerably as the cassoulet cooks.
Let the cassoulet rest before serving. Give the cassoulet 5 to 10 minutes after it comes out of the oven to settle and thicken slightly, making it easier to serve.

Recipe FAQs:

What is cassoulet?

Cassoulet is a rustic, slow-cooked French dish that originated in southwestern France. Traditionally made with white beans and meats such as duck, pork, goose, and sausage, it’s named for the cassole, the earthenware vessel in which it was historically cooked. Regional versions vary, but white beans and a rich, savory flavor are at the heart of this classic dish. When made the traditional way, it can take days.

Can I make this Vegetarian Cassoulet in advance?

Yes! This vegetarian cassoulet recipe is a great make-ahead dish. Get the cassoulet assembled to the point of adding the breadcrumb and cheese topping. Cover and refrigerate for up to a day in advance. You can assemble the topping; just leave it off. Because it has grated cheese in it, refrigerate it. Then, bake and add the topping as directed.

Can I freeze this vegetable cassoulet?

I don’t recommend it unless the quality doesn’t matter to you. Because freezing causes the water in vegetables to expand, which damages their cell structure, the vegetables will be softer and may release more liquid when the cassoulet is thawed and reheated.