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 new Squeezable Organic Steam-Refined Coconut Oil for sautéing– it offers the same nutritional benefits of virgin (unrefined) coconut oil, without the coconut taste!
- 2 Tbsp Squeezable Organic Refined 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
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