Vegan Ratatouille Tian
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
121 kcal
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Course
Side Dish, Main Course
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Cuisine
French
Vegan Ratatouille Tian
Description
Vegan Ratatouille Tian begins with a tomato sauce base seasoned with olive oil, salt, and fresh herbs such as oregano, basil, or thyme. Thin slices of tomato, zucchini, yellow squash, and eggplant are arranged concentrically atop the sauce in a baking dish, forming an appealing layered presentation. Covered with parchment paper, the tian roasts at 400°F for about 45 minutes, allowing the vegetables to soften but not brown excessively. This method preserves the natural sweetness and moisture of each vegetable while melding flavors. The dish can be garnished with additional fresh herbs to enhance the herbal aroma.
Typically served alongside couscous or crusty white bread, the ratatouille complements these starches with its light sauce and tender vegetable layers. Optionally, vegan or dairy yogurt can be added for creaminess. This preparation is suitable as a vegetarian main or side dish offering a medley of summer vegetables.
The recipe allows for variations such as swapping vegetables like bell peppers or onions, or adding cheese before serving for non-vegan options. As a make-ahead dish, the tian can be fully assembled prior to baking and reheated. Leftovers store well in the refrigerator for 3 to 4 days.
Ingredients
- 1 cup tomato sauce
- 1 tablespoon olive oil
- ¼ tablespoon salt
- 2 herbs sprigs, such as oregano, basil, thyme; plus more for garnish
- 2 tomato large, thinly sliced or 3 medium
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1 eggplant thinly sliced
- couscous Use cauliflower rice for low carb option, for serving; yogurt vegan or dairy
- white bread
- yogurt
Instructions
- Preheat oven to 400°F.
- Pour tomato sauce into the bottom of a medium-size baking dish. Add 1 TB oil, salt, and fresh herbs.
- Gather your sliced veggies (tomato, zucchini, yellow squash, and eggplant). Beginning at the outer edge of the baking dish, start layering the veggies concentrically towards the center.
- Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.
- Serve ratatouille with more fresh herbs, couscous or crusty bread, and optional yogurt.
- Leftovers:Store leftovers in the fridge for 3-4 days.Make Ahead:Ratatouille can be completely assembled ahead of time. Bake right before serving.
Notes
- You can substitute bell peppers or onions for one of the vegetables to vary the flavor and texture.
- Adding goat cheese, parmesan, or feta before serving is an option if not strictly vegan.
- The dish can be assembled beforehand and baked just before serving.
- Store leftover ratatouille in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 773mg | 32% |
| Potassium | 1124mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1904IU | 38% |
| Vitamin C | 47mg | 52% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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