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Ratatouille with Summer Vegetables

Name: Ratatouille with Summer Vegetables
Cuisine: French
Ingredients: 2 tbsp refined coconut oil; 1 large onion, chopped; 2 garlic cloves, minced; 3 cups diced canned tomatoes; 2 tsp dried oregano; 1 tsp dried thyme; Sea salt, to taste; Black pepper, to taste; Large handful of fresh basil, roughly chopped; 2 medium-sized eggplants, thinly sliced; 2 zucchinis, thinly sliced; 2 yellow squashes, thinly sliced; 2-3 red bell peppers, thinly sliced

BakingPaleoVeganVegetarianMain DishesEasy but impressiveGluten FreeHealthyWeight-LosssummerDinnersLunchHeart-HealthyDiabeticDairy-freeLow-GIFrenchMediterraneanOvenKosherHalal

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Anett

25 recipes

Ingredients

2 tbsp refined coconut oil
1 large onion, chopped
2 garlic cloves, minced
3 cups diced canned tomatoes
2 tsp dried oregano
1 tsp dried thyme
Sea salt, to taste
Black pepper, to taste
Large handful of fresh basil, roughly chopped
2 medium-sized eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
2-3 red bell peppers, thinly sliced

Preparation

Preheat the oven to 180°C (350°F).
Heat the coconut oil in a skillet over medium heat. Sauté the onion and garlic until softened.
Add the diced tomatoes, oregano, thyme, salt, and pepper. Stir and simmer for a few minutes.
Stir in the basil.
Arrange the sliced eggplants, zucchinis, yellow squashes, and red bell peppers in a baking dish in layers.
Bake for 50 minutes at 180°C/350°F.

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