Vegan Ratatouille

1. Prepare the Tomato Sauce:
Heat olive oil in a skillet over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic and cook for another minute.
Add the crushed tomatoes, basil, oregano, salt, and pepper. Let it simmer for 10 minutes, then spread the sauce evenly at the bottom of a large baking dish.
2. Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Arrange the sliced vegetables in a circular pattern over the tomato sauce, alternating between zucchini, squash, eggplant, tomato, and bell peppers.
Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
3. Bake the Ratatouille:
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 20–25 minutes, or until the vegetables are tender and slightly golden.
4. Garnish and Serve:
Remove the ratatouille from the oven and let it cool for a few minutes.
Garnish with fresh thyme or basil before serving.
Serving Suggestions:
Serve with crusty bread, rice, or quinoa for a complete meal.
Pair with a fresh green salad or a drizzle of vegan pesto for extra flavor.
Tips for Success:
Uniform Slicing: Slice the vegetables evenly to ensure they cook at the same rate.
Make Ahead: Ratatouille tastes even better the next day as the flavors meld together.
Customizable: Add your favorite vegetables like mushrooms or potatoes.
This vegan ratatouille is as delicious as it is stunning—a perfect centerpiece for any table! 🌱✨🍅