Description
This vegan ratatouille recipe is a healthy, plant-based version of the classic French dish. Packed with eggplant, zucchini, bell peppers, tomatoes, and herbs, it’s a vibrant and flavorful meal that is naturally gluten-free and low-calorie. Perfect for meal prep, this dish can be enjoyed warm or cold and pairs well with grains or bread.
Ingredients
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced eggplant, zucchini, and bell pepper, and cook for about 5 minutes, allowing the vegetables to soften.
- Add the diced tomatoes, thyme, basil, salt, and pepper. Stir everything together and let the mixture simmer uncovered for 20-25 minutes, or until the vegetables are tender.
- Adjust the seasoning to taste by adding more salt, pepper, or herbs as necessary.
- Garnish with fresh parsley before serving.
Notes
- This recipe is highly versatile—feel free to add protein (tofu, chickpeas, or lentils) for a more filling meal.
- To spice things up, add red pepper flakes or fresh chili peppers.
- Roasting the vegetables individually before combining them with the tomato sauce can add a caramelized flavor.
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: Stovetop
- Cuisine: French, Vegan
