Dairy-Free Ratatouille

This Dairy-Free Ratatouille is a vibrant and flavorful baked dish that showcases the best of fresh vegetables while being completely dairy-free. It's perfect for a cozy dinner, bringing together a medley of textures and tastes that will delight your palate.

Ingredients

• Zucchini - 1 medium, thinly sliced
• Eggplant - 1 small, diced
• Bell Pepper - 1 medium, diced
• Tomato - 2 medium, diced
• Red Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive Oil - 2 tablespoons
• Fresh Basil - 1 tablespoon, chopped
• Dried Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Balsamic Vinegar - 1 tablespoon

Steps

1. Preheat your oven to 190°C (375°F).
2. In a large mixing bowl, combine the sliced zucchini, diced eggplant, bell pepper, diced tomatoes, red onion, and minced garlic.
3. Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle with salt, black pepper, dried oregano, and chopped basil. Toss everything together until the vegetables are evenly coated.
4. Transfer the vegetable mixture into a baking dish, spreading it evenly.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories, making it a great option for weight management.

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