Vegan Ratatouille

Saturday was a big cooking day for me. I made my Garlic Green Beans with Lemon for the potluck the next day, but also had to make something for dinner that evening. My mom had picked up some delicious summer squash earlier in the week and I wanted to make something that incorporated the colorful veggies. My mom suggested making a ratatouille. I thought that sounded great and went ahead with it! I can't give a definite recipe here, as I think it will vary from kitchen to kitchen depending on the ingredients on hand. I will share the general recipe I came up with, though, and you can do the rest!

Summer Ratatouille

By Caroline Mac

Ingredients:

Variety of summer vegetables, chopped into large chunks (I used assorted summer squashes, red onion, eggplant, and cherry tomatoes)

2 heads of garlic, cloves peeled and left whole (Less if you're doing a small portion)

Olive oil to coat veggies

Italian seasoning

1 can cannellini beans, drained and rinsed

1 can Italian stewed tomatoes (canned), drained

Salt to taste

Step 1: Preheat oven to 350 degrees. Spread the fresh veggies and garlic in a large casserole dish. Drizzle with olive oil and mix until thoroughly coated. 

 

Step 2: Shake Italian seasoning over vegetables and mix again until evenly distributed. I was very generous with the seasoning, as I like a lot of flavor. Sprinkle veggies with salt to taste and mix again.

Step 3: Cover and bake for 1 hour. After 1 hour, remove from oven and spread beans and canned tomatoes over the veggies. Drizzle with olive oil and sprinkle with more seasoning. 

Step 4: Bake for 15 more minutes. Remove from oven and serve warm. 

Enjoy!