How to Make Herb-Roasted Vegan Ratatouille

Simple Summary

This vegan ratatouille is a vibrant, herb-infused celebration of summer vegetables, perfect for a healthy and flavorful plant-based meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 large eggplant, cubed
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 ripe tomatoes, diced
• 1/4 cup olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano, chopped
• 1 tsp fresh rosemary, finely chopped
• 2 tbsp tomato paste
• 1 cup vegetable broth
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the eggplant, zucchini, yellow squash, bell peppers, and onion with 3 tablespoons of olive oil, salt, and pepper.

3. Spread the vegetables on two large baking sheets and roast for 20-25 minutes, stirring halfway through, until they're tender and lightly caramelized.

4. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.

5. Add the minced garlic and sauté for 1 minute until fragrant.

6. Add the diced tomatoes, tomato paste, basil, thyme, oregano, and rosemary to the skillet. Stir to combine and simmer for 10 minutes.

7. Pour in the vegetable broth and simmer for another 5 minutes.

8. Once the roasted vegetables are done, add them to the skillet with the tomato mixture.

9. Gently stir everything together and let it simmer for 10-15 minutes to allow the flavors to meld.

10. Taste and adjust the seasoning with salt and pepper as needed.

11. Remove from heat and let it rest for 5 minutes before serving.

12. Garnish with fresh parsley and serve hot.

Chef's Notes

• For the best flavor, use the freshest vegetables and herbs you can find.
• You can prepare the vegetables a day in advance and store them in the refrigerator to save time.
• If you prefer a smoother texture, you can blend a portion of the tomato sauce before adding the roasted vegetables.
• This dish tastes even better the next day, so don't hesitate to make extra for leftovers.
• For a gluten-free option, serve over quinoa or cauliflower rice instead of traditional grains.

Nutritional Info

Per serving: Approximately 180 calories, 10g fat (mostly healthy unsaturated fats), 22g carbohydrates, 7g fiber, 5g protein. This dish is rich in vitamins A and C, potassium, and antioxidants from the variety of colorful vegetables.

Serving Suggestions

Serve this vegan ratatouille as a main course over a bed of quinoa, brown rice, or crusty whole-grain bread. For a complete meal, pair it with a fresh green salad dressed with a light vinaigrette. It's perfect for summer dinner parties or as a hearty weeknight meal. Leftovers can be enjoyed cold as a sandwich filling or warmed up and topped with a dollop of vegan cashew cream for extra indulgence.