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!
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