Easy Vegan Ratatouille

This is one of the easiest dishes you can make, full of flavour and nutrition! I make a big batch and eat the leftovers for days with pasta or rice or just as is. Drizzle a bit of pesto on top for some extra deliciousness!

Check the video for instructions!

Time: 60 minutes

Serves: 4-6

2 tbsp refined coconut oil

1 large onion, chopped

2 garlic cloves, minced

3 cups (750 ml) diced (canned) tomatoes

2 tsp dried oregano

1 tsp dried thyme

Sea salt, to taste

Black pepper, to taste 

Large handful of fresh basil, roughly chopped

2 medium-sized eggplants, thinly sliced

2 zucchinis, thinly sliced

2 yellow squashes, thinly sliced

2-3 red bell peppers, thinly sliced

 

  1. Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes.

  2. Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened.

  3. Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish.

  4. Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper.

  5. Cover with foil and bake for 50-60 minutes, until the vegetables are tender.

  6. Let cool a bit and serve.

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