Roasted Ratatouille (Vegan and Gluten Free)
A robust, flavorful vegetable stew, common in French households.
Servings: 8
Calories: 138kcal
Ingredients
- 2 small eggplants
- 1 zucchini
- 1 yellow squash
- 2 medium yellow onions
- 1 green pepper
- ¼ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cans diced tomatoes or 2 pounds fresh Roma tomatoes, diced
- 3 garlic cloves
- ¼ cup fresh basil chopped
- 1 tablespoon dried oregano
- ¼ cup red wine
Instructions
- Cut the vegetables (eggplant, zucchini, squash, onions, pepper) in big chunks, drizzle with olive oil, mix to combine.
- Spread the vegetables on one layer on a baking sheet (I cover mine with aluminum foil or parchment paper for easy clean up), sprinkle with salt and pepper.
- Bake the vegetables in a 450F degree oven for 40 minutes, turning them over halfway through the baking time, until the vegetables are starting to turn brown.
- While the vegetables are roasting, put the tomatoes, garlic, basil, spices and wine in a large pot and bring to a boil.
- Then turn the temperature to low and simmer until the other vegetables are finished roasting.
- Add the roasted vegetables to the tomato mixture, stir to combine.
- Serve with a delicious crusty bread or cornbread.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 445mg | Potassium: 675mg | Fiber: 6g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 2mg