Ingredients
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1 eggplant, diced
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2 zucchinis, diced
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2 bell peppers (red and yellow), diced
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1 large onion, diced
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3 cloves garlic, minced
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2 cups diced tomatoes (canned or fresh)
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 Salt and pepper to taste
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1 Fresh basil leaves for garnish
Directions
Serve the Vegan French-Inspired Ratatouille hot, garnished with fresh basil leaves.
Ratatouille is a versatile dish, and you can adjust it to your liking. Feel free to add other seasonal vegetables or herbs for extra flavor. Serve it as a main dish, a side, or over cooked quinoa or rice.
Steps
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1
Done
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Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and garlic. Sauté until the onion becomes translucent, about 5 minutes. |
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2
Done
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Add the diced eggplant, zucchinis, and bell peppers to the skillet. Cook, stirring occasionally, for 10-12 minutes or until the vegetables start to soften. |
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3
Done
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Stir in the diced tomatoes, dried thyme, dried rosemary, salt, and pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender and the flavors meld together. |
