Easy Vegan Ratatouille
Author:This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that's ready to eat in about 30 minutes.
Ingredients
- 1 tablespoon olive oil ,(use water to saute for oil-free)
- 1 large onion , diced
- 4 cloves garlic , chopped finely
- 1 teaspoon fennel seeds , optional but recommended
- 1 large eggplant / aubergine , diced into ¾ inch pieces
- 2 large zucchini , diced into ¾ inch pieces
- 2 large bell peppers , deseeded & cut into ¾ inch pieces
- 2lb (900g or about 8 large) fresh tomatoes , diced into chunky pieces
- 1 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon dried rosemary or 1 fresh sprig , or 1 teaspoon Herbs de Provence
- 1 large bay leaf
INSTRUCTIONS
- Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like ;O) (If you are wanting to keep the recipe oil-free use a little water to saute instead).
- When hot add the onions and cook for 7 to 8 minutes until translucent.
- Add the garlic and fennel seeds and continue cooking for another 2 minutes, stirring frequently.
- Add all of the other ingredients, give it a good stir and allow to come to a steady simmer. Do not add any liquid. There is enough moisture in the vegetables.
- Cook for 15 to 20 minutes or until the vegetables are tender and the tomatoes have mostly broken down.
- Remove the bay leaf before serving.
NOTES
Store in an airtight container in the fridge for up to 5 days. The flavors keep getting better and better! It also freezes well for 3 months. Defrost overnight in the refrigerator before reheating.
NUTRITION
Serving: 1serving | Calories: 117kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 797mg | Potassium: 982mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3199IU | Vitamin C: 114mg | Calcium: 59mg | Iron: 1mg
