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Roasted Ratatouille (Vegan and Gluten Free)
A robust, flavorful vegetable stew, common in French households.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 274 kcal
Ingredients
- 2 small eggplants
- 1 zucchini
- 1 yellow squash
- 2 medium yellow onions
- 1 green pepper
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans diced tomatoes or 2 pounds fresh Roma tomatoes, diced
- 3 garlic cloves
- 1/4 cup fresh basil chopped
- 1 tablespoon dried oregano
- 1/4 cup red wine
Instructions
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Cut the vegetables (eggplant, zucchini, squash, onions, pepper) in big chunks, drizzle with olive oil, mix to combine.
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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.
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Bake the vegetables in a 450-degree oven for 40 minutes, turning them over halfway through the baking time, until the vegetables are starting to turn brown.
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While the vegetables are roasting, put the tomatoes, garlic, basil, spices and wine in a large pot and bring to a boil.
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Then turn the temperature to low and simmer until the other vegetables are finished roasting.
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Add the roasted vegetables to the tomato mixture, stir to combine.
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Serve with a delicious crusty bread or cornbread.