Name: Oil free Vegan Fresh Herbs Ratatouille
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 large eggplant (sliced); 1 large zucchini (sliced); 2 large tomatoes (sliced); 1 large red onion (sliced); 3 cloves garlic (pressed); 2 tbsp soy sauce; 1 tsp oregano; ½ tsp thyme (dried & chopped, or 1 tsp fresh thyme); 2 tbsp dill (fresh, chopped); 1 tbsp flax seeds (ground); salt to taste

Oil free Vegan Fresh Herbs Ratatouille

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 4 Servings

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Ingredients

1 large eggplant sliced
1 large zucchini sliced
2 large tomatoes sliced
1 large red onion sliced
3 cloves garlic pressed
2 tbsp soy sauce
1 tsp oregano
½ tsp thyme dried & chopped, or 1 tsp fresh thyme
2 tbsp dill fresh, chopped
1 tbsp flax seeds ground
salt to taste

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Instructions

Preheat the oven to 350°F/ 180°C.
Place the sliced eggplant and zucchini in a bowl. Add pressed garlic, soy sauce, oregano, thyme, dill, ground flax seeds, and salt. Stir well.
Layer the vegetables in a baking pan, starting with a slice of zucchini, eggplant, tomato, onion. Sprinkle with salt.
Bake for 50 minutes, you may cover the dish with foil.

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Notes

Serve as a main dish or side dish together with some cooked red kidney beans, rice, quinoa or any other grain/legume you may fancy.

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