Truly Vegan Ratatouille / Vegan Selection

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lighter and mushrooms are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers health benefits, while red wine vinegar is often cheaper.

fresh basil

🥗Healthier: dried basil

💰Cheaper: parsley

Dried basil retains flavor and parsley is more affordable.

Dice 2 zucchini and 2 eggplants.

Dice 2 large onions and 2 red bell peppers, and 1 green bell pepper.

Dice 3 large tomatoes.

Mince 7 cloves of garlic and set aside.

Heat a generous amount of olive oil in a large skillet over high heat.

Add zucchini to the skillet and stir to coat with olive oil.

Season zucchini with salt and pepper, and stir until half cooked.

Remove zucchini from the skillet and set aside.

Add eggplant to the skillet and stir for about a minute.

Add the diced tomatoes and stir to combine.

Season with salt and pepper, and add 1/2 cup of crushed tomatoes.

Cook until the mixture is ready to serve, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary