Vegan Ratatouille
A hearty and flavorful vegan ratatouille recipe made with eggplant, zucchini, bell peppers, and tomatoes. Perfect as a wholesome main dish or colorful appetizer.
Ingredients
- 1 small eggplant
- 1 medium zucchini
- 1 yellow squash
- 4 medium ripe tomatoes
Instructions
- Make the sauce:In a skillet, sauté onion in olive oil until soft (5–7 min). Add garlic, cook 1 min. Add crushed tomatoes, thyme, oregano, salt, and pepper. Simmer 10–15 minutes until thickened. Pour into a round or oval baking dish to cover the bottom.
- Slice the veggies:Use a sharp knife or mandoline to slice eggplant, zucchini, squash, and tomatoes into thin, even rounds. Slice bell peppers into thin rings or half-moons.
- Assemble:Layer the sliced vegetables in the dish over the sauce, overlapping in a spiral pattern: eggplant → zucchini → squash → tomato → bell pepper → repeat.
- Season & cover:Sprinkle with a little salt, pepper, and extra thyme or oregano if desired. Cover the dish with parchment or foil.
- Bake: Bake at 375°F (190°C) for 40–45 minutes, until vegetables are tender. Uncover for the last 10 minutes for some browning on top.
- Garnish & serve:Drizzle with olive oil or balsamic glaze and top with fresh basil or parsley.