Ratatouille comforting, hearty and a great dish for any time of year. This tasty combination of roasted vegetables and herbs makes for a versatile dish that you can serve over any starch you like.
Roasted Ratatouille Bowls [Vegan, Gluten-Free]
Ingredients You Need for Roasted Ratatouille Bowls [Vegan, Gluten-Free]
- 2 long Japanese eggplants, chopped into 1-inch pieces
- 2 medium zucchini, chopped into 1-inch pieces
- 1 15.5-ounce can of chickpeas or white beans, rinsed and drained
- 1 red or yellow peppers, chopped
- 2-3 Roma tomatoes, chopped
- 1 medium onion, chopped
- 2 shallots, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon thyme
- Salt and pepper, to taste
How to Prepare Roasted Ratatouille Bowls [Vegan, Gluten-Free]
Preheat the oven to 400°F.
Add all the chopped vegetables (eggplant, zucchini, pepper, onion, shallot, tomatoes, garlic, and beans) into a roasting pan or a casserole pan. Mix well.Mix them well.
Combine your olive oil, balsamic vinegar, thyme, salt, and pepper in a small bowl.
Pour the dressing over the vegetables and mix them well to combine. Then roast the vegetables for 20 minutes, stir the vegetables and return to the oven for another 20~30 minutes or until the vegetables are very tender.
Remove from the oven, taste and adjust the seasoning. Serve the dish warm or at room temperature over brown rice, pasta, farro, or even on a toast.
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