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Vegan Ratatouille Bake

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.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

15

minutes

Cook:

45

minutes

TOtal:

60

minutes

Ingredients

  • 2 Medium Eggplant, cubed
  • 4 Medium Zucchini / Yellow Squash, cubed
  • 1 Dry Pint Cherry Tomatoes, halved
  • 1/2 Cup Chopped Fresh Basil, divided
  • 1/3 Cup Chopped Fresh Parsley, divided
  • 6-8 Cloves Garlic, minced
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 3/4 Cup Vegan Parmesan

Instructions

  1. Preheat the oven to 400°F.
  2. Make the vegan parmesan.
  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.
  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.
  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.
  6. Remove from the oven and sprinkle with the remaining basil, parsley, and vegan parmesan. Enjoy!