| Course | Main Dish, Side Dish |
|---|---|
| Cuisines | French |
| Cooking Methods | Sautéing, Simmering, Stewing |
| Diets | Dairy Free, Egg Free, Gluten Free, Kid Friendly, Low Carb, Low Fat, Nut Free, Oil Free, Paleo, Refined Sugar Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Everyday Food, Kid Friendly, Low Calorie, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
| Special Occasions | Passover, Rosh Hashanah |
Vegan Ratatouille
Serves: 10 people
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp knifes, Top StoveIngredients
- 2 tablespoon water or olive oil spray
- 2 cup eggplant large diced
- ½ cup onion chopped
- 7 clove garlic minced
- 1 red bell pepper medium diced
- 1 orange bell pepper medium diced
- 1 pound tomato for 10 servings use 2 cups of diced tomatoes
- 2 cup zucchini chopped
- 1 cup yellow squash chopped
- 3 tablespoon fresh basil
- 3 sprig fresh thyme or ½ teaspoon dried
- 2 sprig fresh oregano or ¼ teaspoon dried
- 1 sprig fresh rosemary
- 2 tablespoon tomato paste
- ½ cup vegetable broth plus 2 tablespoons
- ½ tablespoon Kosher salt or to taste
- 1 tablespoon fresh basil for garnish, chopped
Instructions
- Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
- Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
- Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
- Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.
Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg
Vegan Ratatouille
$35.00 cooking fee
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