Ratatouille
Classic French ratatouille with roasted eggplant, zucchini, tomatoes, and peppers slow-cooked in a herbed tomato base for a naturally vegan and gluten-free vegetable dish. Four servings at 300 calories each with flavour that deepens overnight.
Ingredients
- 1 medium eggplant sliced
- 2 medium zucchinis sliced
- handful of mushrooms sliced
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1 large onion red or white, finely chopped
- 1 head of garlic minced
- 2 red peppers chopped
- 1 28 oz can of diced tomatoes
- fresh basil
- fresh oregano
- salt to season
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place the eggplant, zucchini, and mushrooms in a single layer on a baking sheet. Drizzle with the first amount (2 tablespoons) of oil.
- Place in oven for 20 minutes. Stir and return to oven for 10 minutes.
- In a large pot, heat the second amount of olive oil (1/4 cup) over low heat.
- Saute the onion and garlic until translucent.
- In a blender, combine the red peppers and can of diced tomatoes. If you prefer a chunkier stew, skip this step.
- Add the red peppers and tomatoes to the pot.
- Simmer about 10 minutes or until the red peppers are soft (chunky version).
- Tear fresh basil and oregano over pot.
- Add in the oven roasted veggies.
- Sprinkle salt to season.
Notes
- Serve with fresh bread, poached or fried eggs, and cheese.
Nutrition
Calories: 300kcal
Servings: 4
Calories: 300kcal
