Description
This simple Oil-Free Ratatouille is made from fresh vegetables and herbs. It is of couse oil-free but is also low-sodium and is made in a single pot. Easy, simple, plant-based, and delicious.
Ingredients
Scale
- 2 yellow onions
- 8 cloves garlic
- 1 cup low sodium veg broth (divided)
- 1 eggplant
- 1 bay leaf
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 28 oz can crushed tomatoes - drained (no salt added)
- 1 acorn squash
- 1 red bell pepper
- 2 zuchinni
- 1 Tbs parsley
- 1 Tbs fresh basil
- 1 Tbs balsamic vinegar
Instructions
- Preheat oven to 400° F
- Roughly chop onions and add to a large dutch oven
- Peel and chop garlic - add to pot
- Add 1/2 cup veg broth and a pinch of salt and pepper
- Saute onions 5-10 min until softened
- While onions are cooking, cut off ends of eggplant and peel skin
- Cut into 1" planks and then cube, then drain tomatoes
- When onions are soft, add eggplant and tomatoes to pan
- Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven
- Bake uncovered for 40 min
- Meanwhile prepare the rest of the veggies
- Slice zuchinni, roughly chop red peper, and peel and cube the squash
- Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth
- Stir in all remaining ingredients and mix well
- Return to oven for an additional 20-25 minutes
- Remove pan from oven and cover for 10 minutes
- Serve hot or cold alone, or with bread, rice, pasta, or potatoes
Keywords: oil-free, ratatouille