Ratatouille

This Vegan Greek Ratatouille is a vibrant and hearty vegetable dish that combines the flavors of traditional ratatouille with the essence of Greek cuisine. Perfectly seasoned and layered with olive oil, fresh herbs, and spices, it captures the essence of summer in every bite.

Ingredients

• Zucchini - 1 medium, sliced
• Eggplant - 1 medium, diced
• Red bell pepper - 1, diced
• Yellow bell pepper - 1, diced
• Tomatoes - 2 medium, chopped
• Red onion - 1 small, diced
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil - 1/4 cup, chopped
• Fresh oregano - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced eggplant to the skillet and cook for about 5 minutes, stirring occasionally, until it begins to soften.
4. Stir in the sliced zucchini and both bell peppers, cooking for another 5 minutes until they start to soften.
5. Add the chopped tomatoes, salt, black pepper, and lemon juice to the vegetable mixture. Stir well to combine.
6. Transfer the vegetable mixture to a baking dish. Drizzle with the remaining tablespoon of olive oil and sprinkle the chopped basil and oregano on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. After 25 minutes, remove the foil and bake for an additional 10 minutes, allowing the top to slightly brown.
9. Remove from the oven and let it cool for a few minutes before serving. Enjoy warm as a main dish or with crusty bread.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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