Easy Vegan Ratatouille
Although I love
gorgeous, spiralized versions of ratatouille, I do not usually want to take the
extra time when cooking it myself to make it look that pretty. This easy vegan
version still produces delicious ratatouille, but without the extra fuss. For a
non-vegan version, you can sprinkle parmesan cheese (or, to keep it vegan, you
can sprinkle vegan parmesan cheese) between each layer of vegetables.
cloves garlic, minced
- 2 Tablespoons
fresh parsley, chopped
- 1 large
eggplant, cut into 1/2 inch cubes
- 2 small
zucchinis, sliced thinly
large onion, sliced into rings
- 2 cups
fresh mushrooms, sliced thinly
- 1 large
green bell pepper, sliced thinly
large tomatoes, chopped
and pepper to taste
oven to 350 degrees Fahrenheit.
- In a Dutch
oven over medium heat, cook garlic in a little white wine (or water) until lightly browned, stirring occasionally to keep it from sticking. Mix in
parsley and eggplant, cooking and stirring until eggplant is soft, about
10 minutes. Season with some salt and pepper.
eggplant, garlic, and parsley mixture evenly across the bottom of the
Dutch oven, and then cover with an even layer of zucchini, onions,
mushrooms, bell peppers, and tomatoes. Lightly salt and pepper. Continue layering
in this order (zucchini, onion, mushrooms, bell pepper, and tomatoes), making
sure to lightly sprinkle salt and pepper on the top of each layer.
in preheated oven for 45 minutes and serve warm.
Nutrition Information: Serving size: ¼ recipe| Servings per recipe:
4; Calories: 107.7, total fat: 1 g, saturated fat: 0.2 g, trans fat: 0 g;
cholesterol: 0 mg, Sodium: 18.9 mg, carbohydrates: 23.3 g, Fiber: 8.6 g, sugar:
13.5 g, Protein: 5.5 g
Last updated December 13, 2021