How To Make Vegan Ratatouille Casserole Recipe
A hearty, vegetable-filled casserole that’s vegan-friendly and packed with flavor.
Serves:
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
Instructions
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Preheat oven to 375°F.
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In a large bowl, combine eggplant, zucchini, yellow squash, red onion, red bell pepper, and minced garlic.
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Drizzle olive oil over vegetables and stir to coat evenly.
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Add dried thyme, dried basil, salt, and black pepper. Stir to combine.
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Pour diced tomatoes and tomato paste over the vegetables and stir until well combined.
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Transfer vegetable mixture to a 9×13 inch baking dish.
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Cover the dish with foil and bake for 45 minutes.
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Remove foil and bake for an additional 15-20 minutes, until vegetables are tender and top is lightly browned.
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Serve hot.
Nutrition
- Calories : 205kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Sodium : 377mg
- Total Carbohydrates : 30g
- Dietary Fiber : 9g
- Sugar : 13g
- Protein : 5g
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