Vegan Ratatouille Tian
This vegan Ratatouille Tian is a combination of two easy French dishes, and is perfect for flavorful vegetables like eggplant, tomatoes, and summer squash.
Servings: 4 people
Calories: 121kcal
Ingredients
- 1 cup tomato sauce
- 1 tablespoon olive oil
- ¼ tablespoon salt
- 2 sprigs fresh herbs (like oregano, basil, thyme), plus more for garnish
- 2 large tomatoes, thinly sliced (or 3 medium tomatoes)
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 eggplant, thinly sliced
- For serving: couscous or crusty white bread, yogurt (vegan or dairy) (Use cauliflower rice for low carb option)
Instructions
- Preheat oven to 400°F.
- Pour tomato sauce into the bottom of a medium-size baking dish. Add 1 TB oil, salt, and fresh herbs.
- Gather your sliced veggies (tomato, zucchini, yellow squash, and eggplant). Beginning at the outer edge of the baking dish, start layering the veggies concentrically towards the center.
- Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.
- Serve ratatouille with more fresh herbs, couscous or crusty bread, and optional yogurt.
- Leftovers:Store leftovers in the fridge for 3-4 days.Make Ahead:Ratatouille can be completely assembled ahead of time. Bake right before serving.
Video
Notes
Recipe variations:
- Change the veggies: Swap bell peppers or onions for one of the vegetables in the recipe
- (Not vegan) Add cheese: Sprinkle with goat cheese, parmesan, or feta before serving
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 773mg | Potassium: 1124mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1904IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 2mg
