This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.
In the summer, my parents always have an abundance of zucchini, eggplant, and tomatoes in their garden. Usually they have so much they have no idea what to do with all of the veggies. If you have a garden, you've probably experienced this - so much produce!!
This vegan ratatouille recipe is the perfect remedy because it uses all those fresh summer vegetables. Bonus if you grow your own herbs, the ratatouille tastes divine with the addition of parsley and basil.
Step 1. Preheat the oven to 400°F.
Step 2. Make the vegan parmesan.
Step 3. Add the eggplant, zucchini, and tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, garlic, salt, and pepper to a large bowl. Toss to combine.
Step 4. Transfer the vegetables to a casserole dish and top with 1/3 cup of vegan parmesan. Cover with aluminum foil and bake for 30 minutes.
Step 5. At the 30 minute mark remove the aluminum foil. Carefully stir the vegetables. Bake for an additional 15-20 minutes, uncovered, until the top layer of vegetables is browned.
Step 6. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!
Thank you God for fresh summer vegetables. Help us to eat them in abundance to nourish our bodies. Amen.
Try some other summer vegetable dishes:
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This Vegan Ratatouille Bake is a delicious way to enjoy fresh vegetables. Add vegan parm to zucchini, eggplant, and tomatoes for a healthy summer dish.
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