Vegan Ratatouille

This Vegan Ratatouille is a vibrant and hearty dish that brings together the rich flavors of summer vegetables, making it a perfect lunch option. It's not only delicious but also packed with nutrients, making it a wholesome meal.

Ingredients

• Zucchini - 1 medium, diced
• Eggplant - 1 medium, diced
• Bell pepper - 1 medium, diced
• Tomato - 2 medium, diced
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 5 leaves, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine diced zucchini, eggplant, bell pepper, tomato, and red onion.
3. Drizzle olive oil over the vegetables and add minced garlic, dried thyme, dried oregano, salt, and black pepper. Toss everything together until well coated.
4. Transfer the vegetable mixture to a baking dish, spreading it out evenly.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
7. Once done, remove from the oven and let it cool for a few minutes.
8. Serve warm, garnished with fresh basil.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 28 g
• Fiber: 8 g
• Sugar: 5 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 antioxidants from fresh vegetables.
• High in dietary fiber, promoting digestive health.

Tags