Vegan Ratatouille
This baked version of ratatouille is a visual and tasty delight!
Course: dinner, lunch, main course, side dish
Cuisine: French
Servings: 4 main course servings
Calories: 196kcal
Sauce
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, diced
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon freshly ground black pepper
- 2 cups crushed tomatoes or tomato puree
Veggies
- 1 to 2 medium-small yellow squash, sliced very thin
- 1 to 2 medium-small zucchini, sliced very thin
- 1 small eggplant, sliced very thin
- 2 to 3 plum tomatoes or small heirloom tomatoes, sliced thin
- 1/4 teaspoon Himalayan sea salt
Herbed Oil
- 2 Tablespoons olive oil
- 2 Tablespoons chiffonade fresh basil (see notes for "how to chiffonade basil")
- 2 Tablespoons chopped fresh thyme leaves
- 1 Tablespoon chopped fresh marjoram (or oregano), optional
- 2 cloves garlic, minced
Start by Making the Sauce
Heat the oil in the skillet over medium-high heat with a bit of diced onion.When the onion begins to sizzle, add the remaining onion, plus the red bell pepper, and sauté for about 5 minutes; stirring occasionally. Add the garlic about halfway though this step. Add the seasonings; continue to cook, while stirring, for about 30 seconds.
Stir in the tomatoes and bring to a simmer. Simmer for about 20 minutes, partly covered, stirring occasionally.
To Make the Herbed Oil
In a separate small skillet or pan, warm the oil over low heat with the herbs. Let the herbs wilt and infuse into the warm oil for about a minute; do not cook.
Pour the oil/herbs over the vegetables arranged in the skillet.
Calories: 196kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 210mg | Potassium: 962mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1958IU | Vitamin C: 81mg | Calcium: 97mg | Iron: 3mg