Baked Ratatouille

These vegan dish boasts bold and deep flavors when tomatoes are baked alongside a myriad of vegetables. Feel free to use whatever vegetables you have on hand to add to this dish. 

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Sauce:

2 Tbsp extra virgin olive oil

1 medium red onion, finely diced

3 garlic cloves, finely minced

1 large can San Marzano tomatoes whole canned with juices

3 Tbsp tomato paste

1 Tbsp balsamic vinegar

2 Tsp finely chopped fresh parsley (can use dried (add another tsp)

1 Tbsp fresh thyme leaves (1 and 1/2 Tbsp if using dried)

Dash of sugar

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Vegetables:

Feel free to empty out the fridge here below are some suggestions. Just slice them all to similar sizes.

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2 Medium Zucchini

2 Medium Yellow Squash

1 Medium eggplant

2 red peppers

4 Plum tomatoes

2 sprigs of thyme

Olive oil  (for light coating of vegetables) 

Dash of salt and pepper

1 can of white beans, drained

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Instructions:

Heat the oil in a saucepan then add onion and garlic. Sautee over medium heat until transparent, then add the rest of the sauce ingredients and cook until all ingredients are soft and combined. 

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While the sauce is cooking slice vegetables into rounds or half moons, then place in a bowl and toss with 2 Tbsp of olive oil and salt and pepper.

 

In a greased baking dish or cast iron skillet place the cooked sauce on the bottom, then a layer of white beans. Finally, layer vegetables alternating vegetables standing on their sides in an overlapping pattern, creating a pretty fan like appearance.  

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Cover with foil and cook for 40 minutes with oven set on 350 degrees, then uncover and cook for an additional 10-20 minutes until the top starts to brown. Let sit for 10 minutes before serving or serve at room temperature. 

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Serve with alone or with crusty bread, pasta or rice. 

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Add a sprinkle of cheese (shaved parm goes well) or a dollop of ricotta if desired. 

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