Taste The Rainbow: Vegan Ratatouille

Taste The Rainbow: Vegan Ratatouille

Having trouble getting kids to like vegetables? Sometimes it comes down to the way they are presented. Ratatouille was one of my favorite dishes growing up as I thought it looked like a rainbow caterpillar (I was not far off). Ratatouille is a recipe from Nice, France. Typically a vegetable stew, this dish can be served in a variety of ways. Common ingredients include tomato, garlic, onion, zucchini, bell pepper, and a combination of herbs – much like you’ll find in this recipe.

The prep time takes simply 10 minutes then you pop it in the oven for 60 minutes. A great dish to bring to a dinner party or serve at your home table. You can pair this with a fresh salad along with a roasted chicken breast if wanting meat. For the toppings, I used Italian seasoning and vegan parmesan. Pesto, feta cheese, or mozzarella would be great non-vegan additions as well.

The key to cooking the eggplant is to cut thin slices then layout on a paper towel. Dab the eggplant with additional paper towels to remove some of the natural water. Salt on both sides with Himalayan salt for best results.

Taste The Rainbow: Vegan Ratatouille

Serves 4 sides or 2 main courses

  • 1/2 large white onion, chopped
  • 6 garlic cloves, chopped
  • 2 cans diced roasted tomatoes
  • 1 cup fresh basil, chopped
  • 1 medium eggplant, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 3 tsp oregano
  • 3 tsp sage
  • 2 tsp thyme
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp Italian seasoning, for topping
  • 1/4 cup dairy-free parmesan, for topping

Method

  1. Preheat oven to 400 F. In a large saucepan, add olive oil, chopped onion, and garlic. Cook for 3 minutes. Add canned tomatoes, oregano, thyme, and sage. Lower heat and cook for 10-15 minutes until thick.
  2. Pour tomato mixture into a round baking dish then add salt, pepper, and chopped basil. Stir to mix.
  3. To arrange the vegetable slices, start on one side alternating each type of vegetable slice. Repeat until the circle is all filled with vegetables (see photos). Sprinkle additional salt and pepper.
  4. Cover dish with foil then roast in the oven for about 60 minutes or until vegetables are crisp.
  5. Take out of the oven and let cool. Top with Italian seasoning and vegan parmesan.