Ingredients
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1 large eggplant, diced
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2 zucchinis, diced
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2 red bell peppers, diced
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1 large onion, diced
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3 cloves garlic, minced
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4 tomatoes, diced (or 1 can of diced tomatoes)
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2 tablespoons tomato paste
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1/4 cup fresh basil leaves, chopped
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2 tablespoons fresh thyme leaves
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2 tablespoons fresh rosemary leaves, minced
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2 tablespoons fresh parsley, chopped
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1 Salt and pepper to taste
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1 Olive oil for cooking
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1 Crusty bread or cooked quinoa, for serving (optional)
Directions
Transport your taste buds to France with this Vegan Ratatouille, a plant-based take on a classic French dish. Enjoy the harmonious blend of Mediterranean vegetables and fresh herbs.
Feel free to customize this dish with your favorite seasonal vegetables.
Steps
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1
Done
|
Sauté Onions and Garlic: |
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2
Done
|
In a large, deep skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. |
|
3
Done
|
Add Eggplant: |
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4
Done
|
Add the diced eggplant to the skillet. Continue to sauté for another 5 minutes, allowing the eggplant to soften and absorb some of the flavors. |
|
5
Done
|
Incorporate Zucchini and Bell Peppers: |
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6
Done
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Stir in the diced zucchinis and red bell peppers. Cook for an additional 5 minutes, or until the vegetables are tender. |
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7
Done
|
Introduce Tomatoes and Herbs: |
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8
Done
|
Add the diced tomatoes, tomato paste, fresh basil, thyme, rosemary, and parsley to the skillet. Season generously with salt and pepper. Mix well and cook for another 5-7 minutes, allowing the flavors to meld together. |
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9
Done
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Simmer and Serve: |
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10
Done
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Reduce the heat to low and let the Ratatouille simmer for 10-15 minutes, allowing the flavors to deepen. Taste and adjust the seasonings if needed. |
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11
Done
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Serve the Vegan Ratatouille hot, either as a standalone dish or with crusty bread or cooked quinoa. |
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