Ratatouille – Vegan

This dish may sound fancy (thanks, France 🇫🇷), but trust me, ratatouille is just a cozy veggie hug in a pot. It’s colorful, comforting, and totally vegan, made with simple ingredients like zucchini, eggplant, tomatoes, and peppers, all baked together until they’re melt-in-your-mouth perfect.

Whether you’re trying to clean out the fridge or just craving something light yet flavorful, this recipe is a total win. It works great on its own, with crusty bread, over rice, or even cold the next day (if there’s any left).

Bonus: It looks like you spent hours making it, but it’s actually super easy. Your taste buds will think you’re in Provence, and your kitchen will smell amazing.

Ingredients: (for a tray ~ 28/23 cm)

• 3 medium eggplants
• 3 zucchini
• 3 bell peppers
• 6-7 cloves of garlic
• 2 cans of chopped tomatoes in sauce (~ 800 g product)
• 4 medium onions
• olive oil
• salt+pepper
• herbs of Provence
• a teaspoon of sugar

Preparation:

Wash all the vegetables and slice them into rounds just under 1 cm thick. Peel the onion, cut it in half, then slice it. Peel the garlic and slice it thinly.

Get a frying pan or grill ready (I actually used both to speed things up).

Drizzle in a bit of olive oil and start adding the vegetables in batches. Sauté or grill them for a few minutes until they’re lightly browned and slightly softened but not fully cooked. Repeat the process until all the veggies are done, adding a little olive oil with each new batch.

In a deep baking dish or a heatproof pan, add the chopped tomatoes, sliced garlic, and onion, along with salt, pepper, herbes de Provence, and a pinch of sugar. Mix everything well to create the base.

Once the vegetables are browned, layer them over the tomato mixture, alternating them as you go. Keep layering until all the veggies are used up. Pour any leftover juices from the grill or pan over the top, then finish with another sprinkle of seasoning and a bit more salt and pepper.

Preheat the oven to 180-190°C. Place the tray in the oven and bake for about 1 hour to 1 hour and 30 minutes, or until the vegetables are nicely browned.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.