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Vegan Ratatouille

Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 330 kcal
Description

Passionate yet delicate, with an ode to the beauty of plants and the art of cooking.

Ingredients
  • 1 small zucchini (sliced)
  • 1 small yellow squash (sliced)
  • 1 small eggplant (sliced)
  • 1 red bell pepper (cut into strips)
  • 1 small red onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 olive oil
  • Salt and pepper (to taste)
  • 1 cup canned crushed tomatoes
  • 1 tsp fresh thyme (chopped)
  • 1 tsp fresh basil (chopped)
Instructions
  1. 1

    In a pan over medium heat, add olive oil.

  2. 2

    Add garlic and red onion, sautéing until translucent.

  3. 3

    Stir in the crushed tomatoes, thyme, and basil. Season with salt and pepper.

  4. 4

    Allow the tomato mixture to simmer for about 10 minutes.

  5. 5

    Layer the zucchini, yellow squash, eggplant, and red bell pepper in the pan over the tomato mixture.

  6. 6

    Cover and let it simmer for 15-20 minutes or until vegetables are tender.

  7. 7

    Check for seasoning, adjust if needed.

  8. 8

    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.
Keywords: Dairy Free, Gluten Free, Low Carb, Organic, Vegan
Read it online: https://cookingwithboo.com/recipe/vegan-ratatouille/