Vegan Ratatouille Recipe
Ratatouille is a French, stewed vegetable dish made with eggplant, zucchini, tomatoes, onion and spices. You can find many simple recipes for ratatouille that are prepared much like my Sweet Potato Stew, where the ingredients are roughly chopped then stewed together. One thing that sets this ratatouille recipe apart, is the presentation. It is a fairly simple recipe, in that the ingredients are simple and easily found in your grocery store or market, and I prepare the sauce in the same pan that the ratatouille is baked in, keeping the kitchen mess to a minimum. The vegetables in this ratatouille dish, are thinly sliced and lined up in the skillet to make a beautiful presentation. This ratatouille is delicious on its own, or you can serve it with pasta as a main course.
The Home Baked Vegan’s Ratatouille Recipe is:
Gluten Free
Vegan
Egg Free
Dairy Free
Soy Free
Here is the Recipe for The Home Baked Vegan’s Ratatouille:
Ingredients:
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Sauce:
1 small Onion
3 Garlic Cloves
1 tsp olive oil
1 Cup Crushed Tomatoes
2 Tbsp Tomato Paste
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/2 tsp Salt
Vegetables:
3-4 Roma Tomatoes
1 Zucchini
1 Long Eggplant
1 Onion
1/2 tsp Basil
1/2 tsp Oregano
1/4 tsp Salt
1/4 tsp Ground Black Pepper
Method:
Prepare the sauce:
In a medium sized, oven safe frying pan, heat the olive oil over medium-high heat, then sauté the onions and garlic for approximately 3 minutes, until the onions are translucent.
Stir in the tomato paste, then add the crushed tomatoes, Basil, oregano and the salt. Stir and bring to a simmer. Cook for 2-3 minutes, then set aside.
Prepare the vegetables:
Preheat the oven to 350° F
Thinly slice the tomatoes, zucchini, eggplant and onions.
Place the vegetables in an alternating pattern, in the frying pan on top of the tomato sauce.
Sprinkle with basil, oregano, salt and pepper. Cover with foil and bake for 40 minutes, removing the foil for the last 10 minutes. Enjoy!
vegan, ratatouille, ratatoullie, gluten free,
French
Ratatouille
Prep time: 30 MCook time: 45 MTotal time: 75 M
Try this vegan friendly, gluten free recipe for ratatouille with a beautiful presentation.
Ingredients:
Sauce
- 1 small Onion
- 3 Garlic Cloves
- 1 tsp olive oil
- 1 Cup Crushed Tomatoes
- 2 Tbsp Tomato Paste
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Salt
Vegetables
- 3-4 Roma Tomatoes
- 1 Zucchini
- 1 Long Eggplant
- 1 Onion
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions:
Prepare the Sauce
- In a medium sized, oven safe frying pan, heat the olive oil over medium-high heat, then sauté the onions and garlic for approximately 3 minutes, until the onions are translucent.
- Stir in the tomato paste, then add the crushed tomatoes, Basil, oregano and the salt. Stir and bring to a simmer. Cook for 2-3 minutes, then set aside.
Prepare the Vegetables
- Preheat the oven to 350° F
- Thinly slice the tomatoes, zucchini, eggplant and onions.
- Place the vegetables in an alternating pattern, in the frying pan on top of the tomato sauce.
- Sprinkle with basil, oregano, salt and pepper. Cover with foil and bake for 40 minutes, removing the foil for the last 10 minutes.
Calories
118.27
Fat (grams)
1.99
Sat. Fat (grams)
0.32
Carbs (grams)
25.40
Fiber (grams)
6.57
Net carbs
18.83
Sugar (grams)
11.36
Protein (grams)
4.01
Sodium (milligrams)
413.54
Cholesterol (grams)
0.00
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