Roasted Ratatouille Gratin Recipe

Roasted Ratatouille Gratin Recipe

Ingredients

Makes 4 to 6 servings

• 1 medium red onion, chopped
• 1 medium eggplant, peeled and cut into 1/4-inch slices
• 1 medium red bell pepper, chopped
• 1 medium zucchini, cut into 1/4-inch slices
• 1 (28-ounce) can diced tomatoes, drained
• 3 garlic cloves, crushed and coarsely chopped
• 3 tablespoons olive oil
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry unseasoned bread crumbs
• 2 tablespoons vegan Parmesan or Parmasio (optional)

Method

1. Preheat the oven to 400°F
2. Lightly oil a large gratin dish or 9 x 13-inch baking pan and set aside
3. In a large bowl, combine the onion, eggplant, bell pepper, zucchini, tomatoes and garlic
4. Drizzle with 2 tablespoons of the oil and season with the parsley, 1 teaspoon of the thyme, salt and black pepper
5. Toss to combine
6. Spread the vegetable mixture in the prepared gratin dish
7. Cover tightly with foil and bake until the vegetables are tender, about 45 minutes
8. Uncover and sprinkle with the bread crumbs, remaining 1/2 teaspoon thyme and Parmesan, if using
9. Drizzle with the remaining 1 tablespoon of oil
10. Bake, uncovered until crumbs are lightly browned, about 15 minutes longer
11. Serve hot directly from the gratin dish

Full List of Vegan Recipes
Full List of Ratatouille Recipes