Vegan Ratatouille Galette for Lazy Sunday
Ingredients
- 2 tomatoes
- 1 zucchini
- 1 yellow squash
- 1 eggplant
- 1 yellow onion
- 1 bell pepper
- 4 cloves of garlic
- Olive oil
- Salt
- Pepper
- Fresh Basil
- Vegan parmesan cheese by @minimalistbaker
Preparation
Cut the eggplant into 1.5 inch cubes.
Cook the eggplant in 3 tablespoons of olive oil on medium on a stove top and season with salt and pepper.
In the meantime, start cubing all of the other vegetables.
Once browned, remove the eggplant from heat.
Add 2 tablespoons of olive oil and add the onions, pepper, and garlic.
After 3 minutes, add the squash, zucchini, and tomato with its juices and season with salt and pepper.
Cook on medium low until all veggies are tender but not browned.
Fold eggplant in and add fresh basil and thyme.
Remove from heat and serve with the vegan parmesan cheese.
