Easy Ratatouille – (delicious and VeGaN)

Name: Easy Ratatouille - (delicious and VeGaN)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 cup crushed tomatoes (canned ones); 1 tablespoon extra virgin olive oil; 1/4 teaspoon apple cider vinegar; 1 teaspoon minced garlic; 1 tablespoon fresh basil, sliced (about 3-4 large leaves), plus more for garnish; 1/4 teaspoon chili powder; One teaspoon herbs de Provence spice mix; 1/4 teaspoon salt; 1/4 teaspoon pepper; One medium sweet or red onion, sliced; 1 large zucchini, sliced (about 1 1/2 cups sliced); 1 large eggplant, sliced (about 3 cups sliced); 3 large tomatoes, sliced (about 3 cups sliced)

tasteisyours, 4 years ago 1 1 min read 4112

Easy Ratatouille – delicious and VeGaN.

Happy New Year friends, I wish you all the best in 2018 🙂

Think that most of you will prefer an easy dish for the beginning of the year and not a heavy one. Therefore I prepared something very delicious, full of flavors and fast. It is also one of the easiest dishes I have ever made. The whole cooking requires only 1 hour and 20 minutes and almost no extra coking skills 🙂 You have to take care only of slicing the vegetables, seasoning well the sauce and using your creativity.

Easy Ratatouille – (delicious and VeGaN)

Recipe by tasteisyoursCourse: Lunches, Recipe book, VeGaN meals, DinnerCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

1 cup crushed tomatoes (canned ones)
1 tablespoon extra virgin olive oil
1/4 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 tablespoon fresh basil, sliced (about 3-4 large leaves), plus more for garnish
1/4 teaspoon chili powder
One teaspoon herbs de Provence spice mix
1/4 teaspoon salt
1/4 teaspoon pepper
One medium sweet or red onion, sliced
1 large zucchini, sliced (about 1 1/2 cups sliced)
1 large eggplant, sliced (about 3 cups sliced)
3 large tomatoes, sliced (about 3 cups sliced)

Directions

Preheat the oven to 175°C.
In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
Stack the veggie slices in alternating patterns (for example like this: 1 slice onion, 1 slice zucchini, 1slice eggplant, and 1 slice tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
Optionally, spray or brush the tops of the veggies with oil. Thanks to this they will get browned on top.
Bake for about an hour, until the tomato sauce at the bottom, is bubbling and the veggies are tender.
Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.