The Vegan Baked Ratatouille with Tomatoes Zucchini and Eggplant is a tasty meal. It has 165 calories and takes one hour and five minutes to make. Serve your dish at feasts, lunches, festivals, events, functions, or dinners. This recipe contains zucchini, eggplant, tomatoes, red bell pepper, onion, garlic, olive oil, salt, dried thyme, dried oregano, black pepper, fresh basil, tomato paste, and vegetable broth. We may pair this dish with garlic toast, quinoa, whole wheat dinner rolls, penne pasta, grilled tofu, roasted potatoes, or mashed cauliflower. You may store this meal for 4 days in the refrigerator. This Vegan Baked Ratatouille with Tomatoes Zucchini and Eggplant is not difficult to make, as the instructions are simple.
STATS:
- Total Time: 1 hour 5 minutes
- Calories: 165 kcal
- Cuisine: French
- Serving Size: 1 bowl
- Cooking Time: 45 minutes
- Diet: Vegan
- Course: Main
- Servings: 6
- Preparation Time: 20 minutes
EQUIPMENT:
- Oven
- Measuring spoons
- Aluminum foil
- Cutting board
- Sharp knife
- Large baking dish
- Mixing bowl
INGREDIENTS:
- Two medium sliced zucchini
- 1 medium sliced eggplant
- Four medium sliced tomatoes
- 1 medium diced red bell pepper
- Four minced garlic cloves
- 1 medium diced onion
- Half tsp paprika
- 3 tbsp olive oil
- Half tsp black pepper
- 1 tsp dried oregano
- Quarter cup vegetable broth
- 1 tsp salt
- 2 tbsp fresh basil
- 1 tsp dried thyme
- Two tbsp tomato paste
INGREDIENT NOTES:
ZUCCHINI:
- Zucchini provides a soft texture and absorbs the herbs very well during baking. You may use yellow squash as an alternative.
EGGPLANT:
- We use it as the main component to include a creamy texture. It gets soft and almost buttery when we slowly bake it. You may replace it with mushrooms as another option.
RED BELL PEPPER:
- Bell peppers include sweetness and extra taste to the base of your meal. It gives beautiful color and makes your ratatouille vibrant. Utilize an orange or yellow bell pepper as another choice.
TOMATO PASTE:
- We use it to make the base sauce richer and to give the recipe a deep tomato taste. You may use tomato sauce as another option.
VEGETABLE BROTH:
- Vegetable broth helps to keep your vegetables moist while baking. It avoids the dish from drying out. We may use water with a little extra seasoning as per your preference.
OLIVE OIL:
- It roasts your vegetables properly and gives richness to the meal. Olive oil blends with the herbs into the vegetables. Avocado oil is a good substitute for your dish.
DRIED THYME & OREGANO:
- They give classic French-style taste to your recipe and make the vegetables aromatic. You may use Italian seasoning or fresh herbs as per your choice.
INSTRUCTIONS:
- First, warm the oven to 375°F and mix diced onion, bell pepper, garlic, tomato paste, one tbsp olive oil, and vegetable broth in your dish.
- We will spread this mixture evenly across the bottom of your dish.
- Then arrange zucchini, eggplant, & tomatoes upright in an alternating pattern and drizzle remaining olive oil over your vegetables.
- Sprinkle salt, thyme, oregano, black pepper, and paprika evenly on top and cover your dish with foil.
- Bake your recipe for 30 minutes with foil and 15 minutes after removing the foil.
- Lastly, you will sprinkle fresh basil on top before serving.
SERVING SUGGESTIONS:
BREADS:
- Crusty French bread
- Garlic toast
- Whole wheat dinner rolls
- Vegan focaccia
GRAINS:
- Steamed rice
- Quinoa
- Couscous
- Brown rice pilaf
PASTA:
- Spaghetti
- Penne pasta
- Garlic olive oil pasta
- Vegan pesto pasta
PROTEIN:
- Grilled tofu
- Crispy chickpeas
- Lentil patties
- Vegan sausages
SIDES:
- Roasted potatoes
- Green salad
- Steamed green beans
- Mashed cauliflower
TIPS:
- Slice all vegetables evenly to cook them at the same speed.
- Cover your dish to keep your vegetables soft & juicy.
- Rest your ratatouille for 5 minutes before serving to settle the taste nicely.
- Ripe tomatoes will give you the best taste in the recipe.
STORAGE INFORMATION:
FRIDGE:
- Add your meal in the box and keep for 4 days.
FREEZER:
- You may freeze the recipe for 60 days.
FAQs:
Can I make ratatouille early?
- Yes, they store well for later use as well.
Is my recipe gluten-free?
- Yes, your dish is already gluten-free.
Why do I feel my ratatouille is watery?
- Vegetables often release water, so bake uncovered at the end to remove extra moisture.
Can I use extra vegetables in my recipe?
- You may add squash, mushrooms, or potatoes as per your choice.
NUTRITIONAL INFORMATION:
Net Carbs: 10 grams
Total Carbs: 14 g
Fiber: 4 grams
Protein: 3 g
Iron: 1.4 milligrams
Calcium: 55 mg
Sodium: 410 milligrams
Potassium: 620 mg
Vitamin A: 1450 IU
Calories: 165 kcal
