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Oil-Free Ratatouille

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup, Stew
  • Method: Stovetop, Oven
  • Cuisine: French
  • Diet: Vegan

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

  1. Preheat oven to 400° F
  2. Roughly chop onions and add to a large dutch oven
  3. Peel and chop garlic – add to pot
  4. Add 1/2 cup veg broth and a pinch of salt and pepper
  5. Saute onions 5-10 min until softened
  6. While onions are cooking, cut off ends of eggplant and peel skin
  7. Cut into 1″ planks and then cube, then drain tomatoes
  8. When onions are soft, add eggplant and tomatoes to pan
  9. Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven
  10. Bake uncovered for 40 min
  11. Meanwhile prepare the rest of the veggies
  12. Slice zuchinni, roughly chop red peper, and peel and cube the squash
  13. Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth
  14. Stir in all remaining ingredients and mix well
  15. Return to oven for an additional 20-25 minutes
  16. Remove pan from oven and cover for 10 minutes
  17. Serve hot or cold alone, or with bread, rice, pasta, or potatoes

Keywords: oil-free, ratatouille