Ingredients
-
1 eggplant, sliced into 1/2-inch rounds
-
2 zucchinis, sliced into 1/2-inch rounds
-
2 bell peppers (red and yellow), sliced into strips
-
3 ripe tomatoes, sliced into rounds
-
1 onion, thinly sliced
-
3 cloves garlic, minced
-
2 tablespoons olive oil
-
2 teaspoons dried thyme
-
2 teaspoons dried rosemary
-
1 Salt and black pepper, to taste
-
1 Fresh basil leaves, for garnish
Directions
Savor the taste of France with this delightful Vegan Ratatouille. Serve it as a delicious and wholesome lunch option.
Feel free to customize your Vegan Ratatouille with your favorite herbs and seasonings for added flavor. It’s a versatile dish that can be enjoyed hot or cold.
Steps
|
1
Done
|
Preheat your oven to 375°F (190°C). |
|
2
Done
|
In a large ovenproof dish, drizzle 1 tablespoon of olive oil evenly over the bottom. |
|
3
Done
|
Arrange the sliced vegetables in the dish, alternating them to create an attractive pattern. Season with salt, black pepper, dried thyme, and dried rosemary. |
|
4
Done
|
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions become translucent, about 5 minutes. |
|
5
Done
|
Spoon the sautéed onion and garlic mixture evenly over the arranged vegetables in the dish. |
|
6
Done
|
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. |
|
7
Done
|
Remove the foil and continue baking for an additional 15-20 minutes or until the vegetables are tender and slightly caramelized. |
|
8
Done
|
Garnish your Vegan Ratatouille with fresh basil leaves just before serving. |
-400x400.png)
