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Vegan Ratatouille
The classic Provencal vegetable stew of aubergine, zucchini, peppers and tomatoes — naturally vegan.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
2aubergines, diced
3zucchini, diced
2red peppers, diced
4ripe tomatoes, diced
2onions, diced
4 clovesgarlic, minced
1 handfulfresh thyme and basil
4 tbspolive oil
1 tspsugar
1 tspsalt
Instructions
1
Fry aubergine in olive oil over high heat until golden, set aside.
2
Fry zucchini until golden, set aside.
3
Fry peppers and onion until soft.
4
Add garlic, cook 2 minutes.
5
Add tomatoes and sugar, simmer 10 minutes.
6
Return all vegetables to pan and add thyme.
7
Simmer covered 20 minutes until everything is very tender.
8
Scatter with basil, serve warm or at room temperature with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
273
Protein
6.5g
Fat
15g
Carbs
33.6g
Fiber
11.9g
Sodium
505mg
Reviews
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★★★★★
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