Simple {Vegan} Ratatouille
Ever since watching the movie Ratatouille I've wanted to try making ratatouille. It always intimidated me though. So many colors and layers and I figured if it's made up of mostly vegetables, there has to be some intense process to make it taste so good. Wrong.Ratatouille isn't hard at all and it's so fun to wow people with how pretty it looks when you pull it out of the oven.
Servings: 6 servings
Calories: 102kcal
Ingredients
- 6 ounces tomato paste
- ½ onion chopped
- 4 cloves garlic minced
- ¾ cups water
- salt and pepper to taste
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme or two pinches dried thyme
- Optional: Vegan Parmesan Cheese for garnish
Instructions
- Preheat the oven to 375 °F.
- Prepare your vegetables by thinly slicing them in circular disks.
- Spread the tomato past on the bottom of a 10x10-inch baking dish, or a dish similar in size.
- Sprinkle on the onion, garlic and salt and pepper to taste. Add the water and stir well to combine.
- Arrange alternating slices of the vegetables in the pan by starting on the outside and working your way towards the center until you fill the entire dish.
- Drizzle the top with 2 tablespoons of olive oil and sprinkle with thyme and more salt and pepper.
- Cover the vegetables by cutting out a piece of parchment paper to fit inside the baking dish. Bake for 35-45 minutes until all your vegetables are tender.
- Garnish with Vegan Parmesan Cheese and serve warm!
Notes
Store leftovers in an airtight container in the fridge for a couple days.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 315mg | Potassium: 666mg | Fiber: 4g | Sugar: 8g | Vitamin A: 629IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 1mg