A Savory Vegan French Cuisine
Ratatouille is a simple and colorful arrangement of stewed vegetables mixed with Mediterranean herbs and olive oil. Historians suggest, Ratatouille Niçoise, (the full name) refers to a lovely region in France where the dish may have originated. You may find it surprising that Ratatouille was traditionally peasant food because it could be made from cheap and possibly over ripe ingredients. However, it is now a culinary classic served in the top restaurants! I find this recipe to be universal in the realm of dieting; it can be enjoyed by those who subscribe to vegan, paleo, Mediterranean, low-carb, gluten-free, or keto dieting! Thus making this recipe safe for family & friend engagements. I hope you enjoy this savory and healthy dish as much as I do!
Let's get started on this lovely and colorful dish!
What You'll Need:
2 Yellow Squash
2 Chinese Eggplant
6 Roma Tomatoes
Homemade (or a favorite) Vegan Tomato Sauce
1/4 cup Olive oil (or vegan butter)
1 tsp finely chopped Oregano
2 tbsp of finely chopped fresh basil leaves
1 tsp Minced Garlic
1 tsp Thyme Leaves
Sea Salt & Pepper
What To Do:
Slice yellow squash, zucchini, eggplant and tomatoes 1/16-in. (2mm) rounds.
Pour tomato sauce in a round pan: 1/4 - 3/4 of an inch - spread evenly.
Arrange a strip of sliced yellow squash, zucchini, eggplant and tomatoes in a spiral direction, until the entire pan is covered.
Create a dressing by mixing salt, pepper, garlic, and herbs in olive oil.
Drizzle olive oil dressing (or vegan butter) over the arranged spiraled vegetables.
Cover pan with foil.
Bake vegetables slowly for 3 hours on 280 F.
After being cooked low and slow for 3 hours, remove foil and bake for 45 minutes at 350 F before serving.
This additional step caramelizes the stew and creates more flavor.
Ratatouille is usually served as a side dish, but it can be served as it's own meal.