Provencal Roasted Vegetable Ratatouille

This vibrant vegan ratatouille brings a taste of Provence with an assortment of roasted vegetables in a rich, herby tomato sauce. Perfect for a cozy dinner, it's a hearty dish that explodes with flavor and colors, showcasing the best of French cuisine.

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium tomatoes, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large baking dish, combine eggplant, zucchini, bell peppers, and onion. Drizzle with olive oil, season with salt, pepper, thyme, and oregano, and toss to coat.
3. Roast the vegetables in the oven for about 30 minutes, stirring halfway through until tender and slightly caramelized.
4. Meanwhile, heat a small amount of olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
5. Add chopped tomatoes to the saucepan and cook for another 10 minutes until they break down into a sauce.
6. Combine the roasted vegetables with the tomato sauce, mix well, and let it cook together for 5 minutes on low heat.
7. Garnish with fresh basil leaves before serving.

Health Benefits

• Rich in vitamins A and C from bell peppers
• High in fiber from eggplant and zucchini
• Contains antioxidants beneficial for immune support
• Low in calories, perfect for a light meal
• Free from cholesterol

Nutrition Facts

Calories: 180 | Protein: 4g | Carbs: 25g | Fat: 8g | Fiber: 8g | Sugar: 10g