Gluten-free Vegan Ratatouille

51
6
Prep Time
Cook Time
Total Time
Servings
25
40
65
2
Difficulty

macronutrients

16
protein
fats
cals per serving
Carbs
2.1
7.1
127

Why This one

a few words from me

Ratatouille can be done in several ways. The easiest way is to simply chop all the ingredients, put them in a pot and simmer until tender. If you like your dishes to look beautiful, you can slice the vegetables and then arrange them alternately in the baking dish.

WHAT YOU’LL NEED

INGREDIENTS

3 onions
6 (or more) garlic cloves
3 courgettes (zucchini)
2 eggplants (depends on size )
3 red peppers
3 yellow or orange peppers
5-6 large tomatoes
herbs: basil, parsley, rosemary, marjoram, thyme, oregano (or 2 tbsp mixed herbs)
oil
salt
pepper

THE how to make

INstructions

1. Chop the onion finely

2. Mince garlic

3. Dice the aubergines and zucchini

4. Cut the peppers in half (then clean the seeds), then cut them into chunky pieces.

5. Scald the tomatoes with boiling water, remove the skin and cut into large pieces.

6. Warm up the olive oil well, add the onion and lightly brown it.

7. Then add eggplants, zucchini, peppers, garlic and tomatoes at intervals of a few minutes.

8. Add the herbs, salt and pepper.

9. Stew on a small flame for 30-40 minutes.

10. Serve with freshly baked bread, pasta or rice

Gluten-free Vegan Ratatouille

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