Easy Ratatouille
Made with an array of healthy vegetables, this recipe is delicious as a side dish or even as a lighter main course! Impress your guests with the beautiful colors and flavors of this vegan and gluten-free ratatouille! We used our Liquid Coconut oil for sautéing!
Ingredients:
- * 2 Tbsp Liquid Coconut Oil
- * 1 large onion, chopped
- * 2 garlic cloves, minced
- * 3 cups diced canned tomatoes
- * 2 tsp dried oregano
- * 1 tsp dried thyme
- * large handful fresh basil, roughly chopped
- * 2 eggplants, thinly sliced
- * 2 zucchinis, thinly sliced
- * 2 yellow squashes, thinly sliced
- * 2-3 red bell peppers, thinly sliced
- * sea salt, to taste
- * black pepper, to taste
Instructions:
* Preheat oven to 375 degrees F.
* Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes.
* Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened.
* Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish.
* Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper.
* Cover with foil and bake for 50-60 minutes, until the vegetables are tender. Let cool a bit and serve
