Vegan Ratatouille
Introduction
Today's wet side dish is a delightful Italian classic - Vegan Ratatouille. Bursting with flavors from fresh vegetables and aromatic herbs, this dish is perfect for a cozy evening meal or as a side to your favorite pasta or bread. Let's get cooking!
Ingredients
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
- Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for about 5 minutes, until slightly tender.
- Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes, until the flavors meld together.
- Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes, until the vegetables are tender.
- Remove from the oven and garnish with fresh basil leaves.
- Serve the Ratatouille warm as a side dish or over pasta, rice, or crusty bread.
Enjoy the vibrant flavors of this vegan Ratatouille, and savor the taste of Italy in every bite. Buon appetito!
Isabella
| Nutritionfacts | Serving Size: 1 cup Calories: 110 Total Fat: 6g Saturated Fat: 1g Cholesterol: 0mg Sodium: 300mg Total Carbohydrate: 13g Dietary Fiber: 4g Sugars: 8g Protein: 2g |
|---|---|
| Preparation Time | 20 minutes |
| Allergy Information | None |