Vegan Baked Ratatouille

Ingredients

• 2 medium Zucchini (thinly sliced)
• 1 medium Eggplant (thinly sliced)
• 1 large Bell pepper (thinly sliced (any color))
• 2 medium Tomato (thinly sliced)
• 1 medium Yellow onion (finely chopped)
• 4 cloves Garlic (minced)
• 2 tablespoons Olive oil (for sautéing)
• 1 can Crushed tomatoes (14 oz, no added sugar)
• 1 teaspoon Dried thyme (for seasoning)
• 1 teaspoon Dried basil (for seasoning)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• for garnish Fresh basil (optional, chopped)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.

3. 3

   Add the minced garlic and cook for an additional minute until fragrant.

4. 4

   Stir in the crushed tomatoes, thyme, basil, salt, and black pepper. Simmer for 10 minutes until slightly thickened.

5. 5

   In a baking dish, spread the tomato mixture evenly at the bottom.

6. 6

   Layer the sliced zucchini, eggplant, bell pepper, and tomato on top of the sauce in an alternating pattern.

7. 7

   Drizzle a little more olive oil over the top and season with additional salt and pepper, if desired.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

9. 9

   Remove the foil and bake for an additional 15-20 minutes, until the vegetables are tender and slightly caramelized.

10. 10

    Once done, let it cool slightly before serving. Garnish with fresh basil if desired.