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Gluten-free & Vegan Roasted Ratatouille

Posted on Jun 10, 2019 by in Dairy Free | 0 comments

Gluten-free & Vegan Roasted Ratatouille

Servings: 8-10

1/2 cup olive oil, extra virgin
2 tablespoons fresh garlic, minced
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
1/4 teaspoon dried crushed red pepper
1 tablespoon raw honey or agave
1 pound peeled eggplant, cut into 3/4 inch cubes
1 seeded medium red bell pepper, cut into 1/2 inch pieces
1 seeded medium green bell pepper, cut into 1/2 inch pieces
1 peeled large Vidalia or Texas sweet onion, cut into 3/4 inch cubes
1 6-inch zucchini, cut into 1 inch cubes
1 6-inch yellow squash, cut into 1 inch cubes
1 cup tomatoes, diced
1 tablespoon tomato paste
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 teaspoon coarse sea salt (to taste)
Non–stick vegetable oil spray
1/2 cup Chimayo Chile Pecans

Preheat oven to 425 degrees Fahrenheit.
Spray 2 large non–stick baking sheets with non–stick spray.
Whisk oil with garlic, salt, black pepper, crushed red pepper and honey in a large bowl.
Add eggplant, bell peppers, onion, and zucchini.
Toss all items to coat with wet mixture.
Spread half of the mixture on each baking sheet in single layer.
Roast vegetables for 10 minutes and then turn.
Continue to roast until vegetables are tender and lightly browned , about 10 to 15 minutes.
Allow to cool for 10 minutes on baking sheet.
Transfer vegetables to a large saucepan.
Add in the diced tomatoes, tomato paste, parsley, basil and oregano.
Bring ratatouille to a boil and then simmer for 15 minutes.
Add salt to taste and adjust fresh herb seasonings.
Sprinkle with Chimayo Chile Pecans.
Serve warm, at room temperature or cold.
Use more fresh chopped basil as garnish, if desired.

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