Vegan Ratatouille
This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!
Servings: 4
Calories: 129kcal
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 heads red onion finely sliced
- 2½ cups tomato passata or tomato sauce
- 1 medium-sized eggplant
- 1 medium-sized zucchini
- 2 red bell peppers
- 2 plum tomatoes
- A few sprigs of fresh thyme
- Salt & pepper to taste
- 2 slices lemon for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
- After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
- Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
- Spread the sauce evenly on the bottom of a round casserole dish.
- Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
- Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper.
- Cook in the oven at 350 Fahrenheit for 30-40 minutes.
- Garnish with fresh lemon slices and a sprig of thyme, and enjoy!
Notes
Storing Instructions: Ratatouille keeps well in the refrigerator and often tastes even better the next day. Let the ratatouille cool to room temperature before storing. Then, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 4-5 days.
Servings Tips: Serve along with crusty bread, quinoa, rice, or pasta. Make it a side dish with grilled tofu, seitan, or your favorite plant-based protein. Ratatouille can be enjoyed warm or at room temperature, making it a great option for potlucks and picnics.
Nutrition
Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 736mg | Potassium: 1056mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2909IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg