Vegan Ratatouille Recipe

Introduction

Explore the flavors of Provence with this vegan ratatouille recipe, a classic French dish that celebrates the bounty of summer vegetables. Traditionally simmered slowly to meld the flavors together, this plant-based version maintains the essence of the dish while omitting animal products. Bursting with vibrant colors and robust flavors, it’s a wholesome and satisfying meal that can be enjoyed on its own or as a delightful side dish.

Ingredients

  • 1 large eggplant, diced
  • 2 zucchinis, sliced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tomatoes, diced
  • 1/4 cup tomato paste
  • 2 tbsp olive oil
  • 1 tbsp dried herbs de Provence (or a mix of dried thyme, rosemary, and oregano)
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Preparation:
    • Begin by preparing all the vegetables as indicated: dice the eggplant, bell peppers, and tomatoes, slice the zucchinis, finely chop the onion, and mince the garlic.
  2. Sautéing the Vegetables:
    • In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
    • Add the diced eggplant and cook for 5-7 minutes until softened and slightly browned. Remove from the skillet and set aside.
    • In the same skillet, add another tablespoon of olive oil. Sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.
    • Add the diced bell peppers and cook for another 3-4 minutes until they start to soften.
    • Stir in the sliced zucchinis and cook for an additional 3 minutes.
  3. Simmering:
    • Return the cooked eggplant to the skillet. Add the diced tomatoes, tomato paste, and dried herbs de Provence (or dried herbs of choice).
    • Season with salt and pepper to taste. Stir well to combine all the ingredients.
  4. Cooking the Ratatouille:
    • Reduce the heat to low and let the ratatouille simmer gently for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the vegetables to become tender.
  5. Final Touch:
    • Once the vegetables are tender and the flavors have developed, remove the skillet from heat.
    • Adjust seasoning if necessary. Garnish with fresh basil or parsley for added freshness and flavor.
  6. Serving:
    • Serve the vegan ratatouille warm as a main dish accompanied by crusty bread or over cooked grains like quinoa or couscous. It can also be served as a side dish alongside grilled tofu or seitan for a complete meal.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 120
  • Total Fat: 5g
    • Saturated Fat: 0.5g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 260mg
  • Total Carbohydrates: 18g
    • Dietary Fiber: 6g
    • Sugars: 10g
  • Protein: 3g

Smart WW Points

  • SmartPoints: 2 per serving (based on WW Green Plan)

Additional Tips

  • For a richer flavor, you can roast the diced vegetables in the oven before adding them to the skillet.
  • Ratatouille tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to customize the herbs and spices to suit your taste preferences. Fresh herbs like thyme or rosemary can also be used instead of dried herbs.

Conclusion

This vegan ratatouille recipe brings together the essence of French cuisine with its medley of fresh vegetables and aromatic herbs. It’s not only a flavorful dish but also a nutritious choice that’s low in SmartPoints, making it suitable for those following a balanced eating plan. Whether enjoyed as a main dish or a side, this ratatouille is sure to impress with its vibrant colors and delightful flavors. Embrace the culinary tradition of Provence with this vegan twist on a timeless favorite!