Vegan Ratatouille with Eggplant and Zucchini
Posted by Camila Perkins
Onion, Salt And Pepper, Tomato Paste, Olive Oil, Cloves Of Garlic, Dried Thyme, Dried Rosemary, Eggplant, Dried Oregano, Tomatoes, Basil Leaves, Zucchinis
A Gluten-Free, Vegan Protein Powder that is Free of Artificial Sweeteners, Flavors and Coloring
A Gluten-Free, Vegan Protein Powder that is Free of Artificial Sweeteners, Flavors and Coloring
Vegan Ratatouille with Eggplant and Zucchini Recipe
Ratatouille, a vegan version of the classic French dish made with eggplant and zucchini. This dish is nutritious, flavorful, and ideal for a quick weeknight dinner.
Ingredients
- 1 onion, chopped
- Season with salt and pepper to taste
- 1 tablespoon tomato paste
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 eggplant, cubed
- 1 teaspoon dried oregano
- 1 can diced tomatoes (14 oz)
- 1/4 cup chopped fresh basil leaves
- 2 zucchinis, cubed
Time Needed
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 375°F.
- Combine eggplant, zucchini, onion, garlic, diced tomatoes, tomato paste, thyme, rosemary, oregano, basil, salt, pepper, and olive oil in a large mixing bowl.
- Place the mixture in a baking dish.
- Bake for 45 minutes, or until the vegetables are tender and slightly browned in the oven.
- Serve warm or cold.
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