Vegan Vegetable Ratatouille
Discover the deliciousness of vegan ratatouille! Our easy-to-follow recipe will have you cooking up this flavorful French dish in no time.
Servings (Adjustable):
Calories: 115kcal
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Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 2 cloves garlic minced
- 2 cups diced eggplant
- 2 cups diced zucchini
- 1 medium bell pepper stemmed, seeded, and roughly chopped
- 1 medium tomato chopped
- 2 cups sliced white button mushrooms chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon dried thyme or 1 tablespoon fresh
- ¼ teaspoon dried basil or ¾ teaspoon fresh
- ½ teaspoon salt
- ⅕ teaspoon freshly ground black pepper
Instructions
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until it just starts to turn brown, about 30 seconds.
- Add the eggplant, squash, bell pepper, tomato, and mushrooms. Season with balsamic vinegar, thyme, basil, salt, and pepper. Simmer uncovered for about 20 to 25 minutes, stirring once or twice, until the vegetables are soft.
Notes
You can add onions, sautéed in the oil, before the vegetables.
Bell peppers can range from red to yellow or orange; each will give off its sweet flavor when cooked into the sauce.
Nutrition
Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 302mg | Potassium: 553mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 72mg | Calcium: 27mg | Iron: 1mg
