Vegan Ratatouille Stack with Zucchini and Tomatoes

Suggested Cookware

Made with High-Quality Durum Wheat Semolina and No Animal Products, this Lasagna is Perfect for Vegans

View on Amazon

Vegan Ratatouille Stack with Zucchini and Tomatoes Recipe

This Vegan Ratatouille Stack with Zucchini and Tomatoes is a tasty and nutritious way to eat your vegetables. The roasted vegetables are seasoned with garlic, thyme, and oregano before being layered with zucchini and tomato slices to create a visually appealing and flavorful dish. It's ideal for a weeknight meal or a formal dinner party.

Ingredients

• 1 tablespoon tomato paste
• 1 red bell pepper, sliced
• 1 eggplant, sliced into rounds
• 2 large tomatoes, sliced into rounds
• 4 garlic cloves, minced
• 1 red onion, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 zucchinis, sliced into rounds
• 1/4 cup olive oil
• 1 yellow bell pepper, sliced
• Season with salt and pepper to taste

Time Needed

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Combine the sliced zucchinis, tomatoes, red onion, red and yellow bell peppers, eggplant, garlic, tomato paste, thyme, oregano, olive oil, salt, and pepper in a large mixing bowl.
• Arrange the vegetable mixture in a single layer on a baking sheet.
• Bake the vegetables for 30-35 minutes, or until tender.
• To make the stack, start with a slice of zucchini and then a slice of tomato on a plate.
• Layer again, alternating between zucchini and tomato slices, until you have 4-5 layers.
• If desired, garnish with fresh herbs.
• Enjoy while still warm.

Vegan Accessories

The Cajun Vegan Cookbook

Vegan Soul Food Cookbook

Vegan Raw Cashew Butter

Unbelievably Vegan

Vegan Recipes

Vegan Miso Soup with Tofu and Bok Choy Recipe

Vegan Potato Pancakes with Applesauce Recipe

Vegan Chickpea and Mushroom Salad with Dates Recipe

Vegan Baked Eggplant Stacks with Mushrooms Recipe