Vegan Baked Ratatouille
A vibrant and hearty baked ratatouille packed with seasonal vegetables, perfect for a wholesome dinner.
Discover the deliciousness of a classic French dish with a plant-based twist!
This Vegan Baked Ratatouille is not only visually stunning but also rich in nutrients, making it a perfect choice for your dinner table.
At vegancooking.recipes, we believe in creating meals that are both healthy and satisfying, and this recipe encapsulates that philosophy beautifully.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini and eggplant can be substituted with other seasonal vegetables like squash or carrots based on availability. Feel free to add more spices like paprika or oregano for additional flavor.
Tips & Notes
- •Use a mandoline slicer for even vegetable slices.
- •Serve with quinoa or whole grain bread for a complete meal.
Recipe Variations
- •Add cooked lentils or chickpeas for added protein.
- •Top with nutritional yeast before baking for a cheesy flavor.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the ratatouille a day in advance and store it in the refrigerator. Reheat it in the oven before serving.
Is this dish gluten-free?
Yes! All the ingredients used in this vegan baked ratatouille are gluten-free.
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A vibrant and hearty baked ratatouille packed with seasonal vegetables, perfect for a wholesome dinner.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 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
Add the minced garlic and cook for an additional minute until fragrant.
- 4
Stir in the crushed tomatoes, thyme, basil, salt, and black pepper. Simmer for 10 minutes until slightly thickened.
- 5
In a baking dish, spread the tomato mixture evenly at the bottom.
- 6
Layer the sliced zucchini, eggplant, bell pepper, and tomato on top of the sauce in an alternating pattern.
- 7
Drizzle a little more olive oil over the top and season with additional salt and pepper, if desired.
- 8
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- 9
Remove the foil and bake for an additional 15-20 minutes, until the vegetables are tender and slightly caramelized.
- 10
Once done, let it cool slightly before serving. Garnish with fresh basil if desired.
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