Ratatouille
This vegan ratatouille is packed with summer veggies and plenty of flavor. It's super easy to make and perfect for a weeknight dinner.
Servings: 4
Calories: 140kcal
Ingredients
- 2 Tablespoons Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 Cloves Garlic Crushed
- 3 cups Eggplant (246g) Chopped
- 2 cups Zucchini (270g) Sliced
- 1 Medium Red Bell Pepper Chopped
- 1 Medium Yellow Bell Pepper Chopped
- 3 cups Cherry Tomatoes (450g) Halved
- 1 teaspoon Dried Oregano
- ⅛ teaspoon Red Pepper Flakes
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- ¼ cup Fresh Basil Chopped
Instructions
- Add the olive oil to a pot along with the chopped onion and sauté until the onions are softened.
- Add crushed garlic and sauté until lightly browned.
- Add the chopped eggplant, sliced zucchini, chopped bell peppers, cherry tomatoes, dried oregano, red pepper flakes, sea salt and ground black pepper and toss everything together.
- Cover the pot and simmer at medium heat for around 35 minutes until the veggies are soft and cooked. Give it a stir occasionally, but stir gently so that the vegetables don't break up.
- When the veggies are soft and cooked, stir in the fresh chopped basil until it's just wilted.
- Serve as a stew topped with a sprinkle of ground black pepper and dried oregano with some toasted bread on the side for dipping.
Notes
- This is a great make ahead option as it tastes even better the next day. It can be reheated on the stove or in the microwave.
- Leftovers will keep very well in the fridge for 3-4 days and it's also freezer friendly if you'd like to freeze it.
Nutrition
Serving: 1Serve | Calories: 140kcal | Carbohydrates: 17.9g | Protein: 3.6g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 600mg | Fiber: 5.5g | Sugar: 10.8g