Ratatouille (Vegan)

There’s no better way to enjoy the fruits of your garden than preparing a delicious dish. Even if you don’t garden, this recipe can be made using local produce you can find in the late summer, and it will taste incredible either way. Ratatouille can be an ambitious dish, so make sure you set aside plenty of time for preparation and cooking time when you make it. It’s perfect for when you want to impress company or prepare something special for yourself. This dish perfectly captures the flavors of late summer with an Italian twist. We hope you enjoy!

1 large eggplant
2 red slicer tomatoes
1 large yellow squash
1 large zucchini

For the sauce:
2 T olive oil
1 yellow onion
2 cloves garlic
1 red bell pepper
3 tomatoes
2 T fresh basil leaves
1 tsp oregano (fresh or dried)
1 tsp black pepper
1 tsp salt

For the topping:
3 tsp olive oil
2 T fresh basil leaves
2 cloves garlic
2 tsp thyme (fresh or dried)
⅛ tsp black pepper
¼ tsp salt

1 cup dry white basmati rice

First, find a large and deep pan to use for your ratatouille. If desired, fill the bottom of your pan with one cup basmati rice and set aside.
First, prepare your sauce.
Chop the ends off your bell peppers and cut them in half. Remove the pith and seeds.
Place your bell peppers cut-side down on a large baking sheet. Put your three tomatoes on the baking sheet as well.
Broil the peppers and tomatoes in the oven for 10-15 minutes, until they begin to blister on top.
Once your tomatoes and peppers are done broiling, set them aside to cool.
While they are cooling, you can dice your garlic cloves and chop your onion.
Sauté your onion and garlic in a pan with 1 tablespoon of olive oil, until the onions are translucent and the garlic is fragrant. Set them aside to cool
When your peppers and tomatoes are mostly cooled, peel the skin off of your tomatoes.
Transfer the tomatoes, peppers, garlic and onion to a large food processor. Add your fresh basil leaves, 3 tablespoons of olive oil, salt, pepper and oregano to the food processor as well.
Blend until smooth and transfer your sauce into your baking pan. Set aside.
Next, prepare the topping. Add your garlic cloves to a food processor with your fresh basil leaves, olive oil, thyme, salt and pepper. Blend until smooth. Set aside.
Preheat your oven to 375°F.
Prepare the vegetables for your ratatouille. Slice your eggplant, squash, zucchini and tomato into ½ inch thick slices. Set aside.
To assemble your ratatouille, pour the sauce into the pan in an even layer.
Add your vegetables to the pan, slice by slice, alternating between the four vegetables. I recommend putting the vegetables upright, as shown in the photo. Make sure you push them into the sauce as you place them into the pan.
Once you’ve added all the vegetables to the pan, gently pour your topping over them. It will be a runny paste consistency, so doing scoops of it here-and-there will do the trick.
Put it in the oven, covered, for 40 minutes. Remove the cover and bake for another 10.
Allow it to cool before serving and enjoy!