Ratatouille (Vegan)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 50 g (1) eggplant
- 196 g (1) zucchini
- 1 yellow squash, diced
- 119 g (1) red bell pepper
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 793.8 g (1 (28 oz) can) crushed tomatoes
- 1 tsp dried herbes de Provence
- Salt and pepper, to taste
- Fresh basil, for garnish
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cut the eggplant, zucchini, squash, and pepper into similarly sized pieces — even cuts cook at the same rate so nothing turns to mush while other pieces are still firm.
Instructions:
- Sauté the Onion: Heat olive oil in a large pot and sauté the onion for 4-5 minutes.
- Add the Vegetables: Add the garlic, eggplant, zucchini, squash, and bell pepper, cooking for 8-10 minutes until softened.
- Add the Tomatoes: Stir in the crushed tomatoes and herbes de Provence.
- Simmer: Simmer, uncovered, for 20-25 minutes, stirring occasionally, until thickened and vegetables are tender.
- Season: Season with salt and pepper.
- Garnish & Serve: Garnish with fresh basil and serve warm or at room temperature.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The zucchini adds moisture and a mild vegetal note. The red bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down.
Ratatouille (Vegan)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 50 g (1) eggplant
- 196 g (1) zucchini
- 1 yellow squash, diced
- 119 g (1) red bell pepper
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 793.8 g (1 (28 oz) can) crushed tomatoes
- 1 tsp dried herbes de Provence
- Salt and pepper, to taste
- Fresh basil, for garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The zucchini adds moisture and a mild vegetal note. The red bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down.
Prep:
Cut the eggplant, zucchini, squash, and pepper into similarly sized pieces — even cuts cook at the same rate so nothing turns to mush while other pieces are still firm.
Instructions:
- Sauté the Onion: Heat olive oil in a large pot and sauté the onion for 4-5 minutes.
- Add the Vegetables: Add the garlic, eggplant, zucchini, squash, and bell pepper, cooking for 8-10 minutes until softened.
- Add the Tomatoes: Stir in the crushed tomatoes and herbes de Provence.
- Simmer: Simmer, uncovered, for 20-25 minutes, stirring occasionally, until thickened and vegetables are tender.
- Season: Season with salt and pepper.
- Garnish & Serve: Garnish with fresh basil and serve warm or at room temperature.
