Vegan Ratatouille Bake Recipe
French cuisine · 600 calories
About this recipe
A hearty and flavorful vegan vegetable stew featuring eggplant, zucchini, and summer squash, baked to perfection with aromatic herbs. Perfect for a satisfying dinner.
Ingredients
- 25 g Parsley
- 100 g Sambar Onion Peeled
- 100 g Garlic - Single Clove
- 250 g Organically Grown Green Capsicum
- 250 g Zucchini Yellow
- 500 g Small Purple Brinjal (Lahan Jambhli Vangi)
- 400 g Pastazara Finely Chopped Tomatoes
- 75 Nos Oregano Sachet
- 250 g Zucchini Green
- 500 ml Praakritik Cold Pressed Organic Peanut Oil
- 1 kg Whole Farm Grocery Sugar (Packet)
- 1 kg Simply Staples Mineral Rich Sea Salt
- 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large Dutch oven or oven-safe saucepan, heat 1/2 cup peanut oil over medium heat.
- 3. Add 2 diced onions, 3 minced garlic cloves, and 2 chopped green peppers. Sauté for about 5 minutes until softened and fragrant.
- 4. Stir in 1 lb diced zucchini, 1 lb diced zucchini, 1 lb diced eggplant, and 4 chopped tomatoes.
- 5. Season the mixture with 1 tbsp sea salt, 1/4 tsp paprika, 1 tsp oregano, and 1 tsp sugar. Mix well to combine.
- 6. Cover the pot and transfer it to the preheated oven. Bake for 35 to 45 minutes, stirring halfway through, until the vegetables are tender and the flavors meld together.
- 7. Remove from the oven and sprinkle with 3 tbsp chopped fresh parsley before serving.
- 8. Serve hot or cold as desired. Enjoy your vegan ratatouille!