Ingredients
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1 medium eggplant, diced
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2 zucchinis, sliced
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2 bell peppers (red, yellow, or green), diced
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1 large onion, chopped
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4 cloves garlic, minced
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2 cups ripe tomatoes, diced (or canned diced tomatoes)
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 Salt and pepper to taste
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1 Fresh basil leaves, for garnish (optional)
Directions
Enjoy this Vegan Ratatouille for a taste of Provencal goodness, perfect on its own or served with crusty bread or rice.
Ratatouille tastes even better when allowed to rest for a few hours or overnight to let the flavors meld together. Reheat gently before serving if needed.
Steps
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1
Done
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Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. |
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2
Done
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Add the chopped onions and sauté until they become translucent, about 5 minutes. |
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3
Done
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Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. |
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4
Done
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Add the diced eggplant to the skillet and cook for about 5 minutes, stirring occasionally until it begins to soften. |
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5
Done
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Incorporate the sliced zucchinis, diced bell peppers, and diced tomatoes into the skillet. Stir to combine. |
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6
Done
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Sprinkle in the dried thyme, oregano, and basil. Season with salt and pepper to taste. Stir well to distribute the herbs evenly. |
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7
Done
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Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender, stirring occasionally. |
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8
Done
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Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs if desired. |
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9
Done
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Serve the Vegan Ratatouille hot, garnished with fresh basil leaves if available. |
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