Vegan Ratatouille
A vibrant and hearty vegan dish of layered vegetables, this Vegan Ratatouille combines the best of French cuisine with fresh, seasonal ingredients such as tomatoes, zucchini, and eggplant. Perfect for any meal, it's wholesome and delicious.
Prep time: 15 minutesCook time: 45 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large eggplant, sliced into 1/4 inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 onion, thinly sliced
4 cloves garlic, minced
4 large ripe tomatoes, chopped
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large pan over medium heat, add olive oil and sauté onions and garlic until softened, about 5 minutes.
3. Add chopped tomatoes, thyme, oregano, salt, and pepper to the pan. Cook for another 5-7 minutes until the tomatoes start to break down.
4. In a large baking dish, spread the tomato mixture evenly at the bottom.
5. Arrange the sliced eggplant, zucchini, and bell peppers on top, alternating them in a spiral or row pattern.
6. Drizzle with a little olive oil, and sprinkle with salt and pepper.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until vegetables are fully cooked and tender.
8. Garnish with fresh basil before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/vegan-ratatouille
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
