Description
This one pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It’s vegan, gluten free, and easy to make!
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 pound eggplant, peeled and cut into 1-inch pieces
- 1 medium zucchini (about 6 ounces), cut into 1-inch pieces
- 1 medium yellow squash (about 6 ounces), cut into 1-inch pieces
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 large yellow onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 cup fresh basil leaves, torn
Instructions
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Heat the olive oil in a large Dutch oven or large sauté pan over medium-high heat.
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Add the eggplant, zucchini, yellow squash, bell pepper, onion, salt, and red pepper flakes. Cover and cook, stirring every few minutes, until the vegetables are softened and collapsed, about 15 minutes.
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Push the vegetables to the sides of the pan. Add the garlic, tomato paste and Italian seasoning and cook, stirring, until fragrant and slightly darkened, about 1 minute. Stir into the vegetables.
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Stir in the crushed tomatoes and cook uncovered, stirring occasionally, until the mixture has thickened and the vegetables are completely tender, 7 to 8 minutes
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Taste and add more salt if it needs it. Sprinkle with basil and drizzle with additional olive oil, if desired, and serve.
Notes
- Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This will ensure that all the vegetables cook at the same rate.