Vegan Ratatouille
Description
Passionate yet delicate, with an ode to the beauty of plants and the art of cooking.
Ingredients
Instructions
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In a pan over medium heat, add olive oil.
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Add garlic and red onion, sautéing until translucent.
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Stir in the crushed tomatoes, thyme, and basil. Season with salt and pepper.
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Allow the tomato mixture to simmer for about 10 minutes.
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Layer the zucchini, yellow squash, eggplant, and red bell pepper in the pan over the tomato mixture.
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Cover and let it simmer for 15-20 minutes or until vegetables are tender.
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Check for seasoning, adjust if needed.
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Serve hot, garnished with fresh basil.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2.5g13%
- Sodium 300mg13%
- Total Carbohydrate 42g15%
- Dietary Fiber 13g52%
- Sugars 20g
- Protein 7g15%
- Vitamin C 12 mg
- Calcium 0.06 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- For a thicker sauce, use tomato paste mixed with some water instead of crushed tomatoes.
- Fresh tomatoes can also be used in place of canned.
Pairing:
- Serve with a slice of crusty vegan bread or over cooked quinoa for added protein.
Tip:
- When layering vegetables, try to alternate them for a vibrant color display when serving.
Dairy Free, Gluten Free, Low Carb, Organic, Vegan
