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Healthy AND delicious, this vegan ratatouille is the perfect dish to get anyone excited about eating veggies! Great for lunch or dinner, enjoy as is or with a side of steamed rice.
Ingredients
1 jar Toscano Passata cherry tomato sauce
1 ½ tsp dried mixed herbs
1 tsp dried garlic
¼ tsp sea salt
1-2 large zucchini
2 Japanese eggplants
1 medium sweet potato, peeled
4 fresh Roma tomatoes
1-2 tbsp basil pesto
Olive or avocado oil, to spray
Method
- Preheat oven to 180C. Lightly grease a 25 cm (10 inch) baking dish and set aside.
- In a medium mixing bowl, combine the passata, herbs, garlic and salt.
- Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
- Cut the vegetables into 5mm thick slices.
- Layer the veggie slices, alternating each slice (zucchini, sweet potato, eggplant, tomato; repeat) starting from the outside of the dish. Repeat until the whole baking dish is filled and all veggie slices are used.
- Lightly spray the top of the veggies with extra virgin olive oil and season with salt and pepper.
- Cover the dish with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Drizzle with pest and serve!