Vegan Ratatouille

by Jill Dalton

Vegan Ratatouille

Jill Dalton
This Plant Based Ratatouille is a delicious vegetable packed stew that is perfect for any cool fall evening. I based this recipe on a dish from a local restaurant here in the Triangle area that my husband and two daughters absolutely love. Their version of ratatouille is swimming in a delicious tomato sauce which traditional ratatouille usually does not have. We are a family of tomato sauce lovers so we think this combination of rich tomato sauce and hearty vegetables is magical and we hope you all think so too.
5 from 1 vote
Servings 8 people
Prep 25 mins
Cook 50 mins
Total 1 hr 15 mins

Our Sponsors

Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy

Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy

Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy

Ingredients
 
 

Instructions
 

  • Preheat oven to 400°F.
  • Place eggplant and zucchini on a cookie sheet lined with parchment paper
  • Bake for 20 minutes
  • Sauté onions and peppers on medium heat for 10 minutes
  • Cook tomatoes, tomato paste, date mixture, spices, Braggs, wine and garlic for 15 minutes
  • Put eggplant, zucchini, onions and peppers into a large baking dish
  • Pour sauce over eggplant and zucchini and lightly mix
  • Bake for 40 minutes.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 440mgPotassium: 1076mgFiber: 8gSugar: 18gVitamin A: 724IUVitamin C: 34mgCalcium: 93mgIron: 3mg

You may also like

3 comments

thecourageousandbold November 26, 2019 - 5:47 pm

When I have a large recipe like that, I always mix all the vegetables in a large bowl. When they are stirred well together, then I place them in my baking pan.

Reply
Jill Dalton December 1, 2019 - 1:06 pm

That is a great tip. Thank you =)

Reply
James Reynolds January 24, 2020 - 7:44 am

Thanx so much Jill. Had been looking for recipe using low glycemic ingredients. Remembered your channel. Bingo. This is excellent. Coupled w/ a can of chili beans or bowl of lentils makes filling meal.
Did not like amt of excess liquid so kept dish in oven over hour to boil it off.
Got to thinking & did some research. This is all based on Red Gold brand (non GMO / BPO) bought at local Walmart.
1 – 28 oz whole can diced tomatoes
35 carbs. 175 calories
1 – 6 oz can tomato paste
30 carbs. 150 calories

Bottom line? Look at the ingredients. Both the same. Tomatoes. The manufacturer has taken out the unwanted water, and at a lower price.
28 oz diced tomatoes $1.68
6 oz can tomato paste $0.92

Reply

Leave a Reply to James Reynolds Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: