Vegan Ratatouille

Ingredients

• 1 medium Eggplant (Cut into 1/2-inch cubes)
• 2 medium Zucchini (Sliced into thin rounds)
• 1 medium Yellow squash (Sliced into thin rounds)
• 1 medium Bell pepper (Diced (any color))
• 1 medium Onion (Chopped)
• 4 cloves Garlic (Minced)
• 4 medium Tomatoes (Chopped (or 1 can of diced tomatoes))
• 2 tablespoons Olive oil (For sautéing)
• 1 cup Fresh basil (Chopped (or 2 tsp dried))
• 1 tablespoon Fresh thyme (Chopped (or 1 tsp dried))
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Black pepper (Freshly ground)
• 1 tablespoon Balsamic vinegar (Optional for extra flavor)
• 1 cup Vegetable broth (Low-sodium preferred)

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, or until translucent.

3. 3

   Add the minced garlic and diced bell pepper to the skillet. Sauté for an additional 3-4 minutes until the bell pepper softens.

4. 4

   Stir in the chopped tomatoes and cook for another 5 minutes, allowing the mixture to thicken slightly.

5. 5

   Add the cubed eggplant, zucchini, and yellow squash to the skillet. Mix well to combine.

6. 6

   Season with salt, black pepper, fresh basil, fresh thyme, and optional balsamic vinegar. Pour in the vegetable broth and stir everything together.

7. 7

   Transfer the vegetable mixture to a large baking dish, spreading it out evenly.

8. 8

   Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

9. 9

   After 25 minutes, remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and slightly caramelized.

10. 10

    Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.