Meatless Monday: This Ratatouille Recipe Is Vegetarian, Vegan, Healthy & Delish! by Donna John

Meatless Monday: This Ratatouille Recipe Is Vegetarian, Vegan, Healthy & Delish!

Ratatouille will impress your family or dinner guests, but is a snap to throw together. The recipe is perfect as a main dish on Meatless Monday or as a side dish. Don't have a cast iron skillet? Bake it in a round casserole dish or oven-proof frying pan. 

You'll need:

  • 2 small eggplants, sliced into thin rounds
  • 1 red bell pepper, sliced thin (you could also use Roma tomatoes, or a combination of both)
  • 3 small zucchini, sliced into thin rounds
  • 3 small yellow squash, sliced into thin rounds

Sauce

  • 4 cloves garlic
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 can (15 ounces) diced tomatoes
  • juice of half a lemon (or more to taste)
  • 1 teaspoon salt
  • black pepper, to taste
  • 1 tablespoon dried oregano
  • red pepper flakes (optional)

Garnish

  • fresh chopped thyme (optional)

Here’s how to make it:

  1. Put all the sauce ingredients into a blender. Blend until smooth. Set aside about 1/4 cup of the sauce.
  2. Pour the remaining sauce into a cast iron skillet to cover the bottom.
  3. Arrange vegetables, standing up, in the skillet, alternating the vegetables.
  4. Pour remaining sauce over the top. Cover the top lightly with a piece of foil. 
  5. Bake in a preheated 375-degree F oven for about 1 hour. Sprinkle with thyme, if using. 

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Nicole DeAvilla
I love delicious vegan options that everyone will love! Thanks Donna.
Donna John
My daughter, Ashlee Smith is vegan, so being supportive! And who doesn't love ratatouille?

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