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Vegan Ratatouille
This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
French, Italian, Mediterranean
Servings:
4
Calories:
129
kcal
Author:
World of Vegan
Ingredients
1
tablespoon
olive oil
2
cloves
garlic
minced
2
heads
red onion
finely sliced
2½
cups
tomato passata
or tomato sauce
1
medium-sized
eggplant
1
medium-sized
zucchini
2
red bell peppers
2
plum tomatoes
A few sprigs of fresh thyme
Salt & pepper to taste
2
slices
lemon
for garnish
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
Spread the sauce evenly on the bottom of a round casserole dish.
Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper.
Cook in the oven at 350 Fahrenheit for 30-40 minutes.
Garnish with fresh lemon slices and a sprig of thyme, and enjoy!
Nutrition
Calories:
129
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
736
mg
|
Potassium:
1056
mg
|
Fiber:
8
g
|
Sugar:
14
g
|
Vitamin A:
2909
IU
|
Vitamin C:
105
mg
|
Calcium:
51
mg
|
Iron:
2
mg