The Raw Cooked Vegan

Monday, August 22, 2011

Vegan Ratatouille


I based this recipe from one I saw in Whole Living Magazine (a great magazine, by the way). The recipe called for cheese, which I omitted, and I added zucchini and some smoked paprika. I used my newer, razor-sharp knife from Ikea to slice everything super-thin.

This is truly a gourmet-looking dish and it tastes delicious! The sauteed onions, which coat the bottom, penetrate the thinly sliced vegetables while baking.


Vegan Ratatouille
2 TBS olive oil, plus more for drizzling
1 medium onion, sliced thin
1 medium yellow squash, sliced thin
1 medium zucchini, peeled and sliced thin
2 medium heirloom tomatoes, sliced thin
1 medium russet potato, scrubbed, peeled and sliced thin
1 Fresh rosemary sprig
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp smoked paprika, plus more for sprinkling

In a large skillet, heat 2 TBS olive oil over medium heat until hot. Add sliced onions, season with salt, pepper and smoked paprika and cook until tender and lightly golden.

Preheat oven to 375 degrees Fahrenheit.

Arrange onions in the bottom of a glass or ceramic baking dish. Alternate potato, squash, tomato, and zucchini, in a circular pattern and double layer if necessary.

Drizzle with olive oil, salt and pepper and smoked paprika.

Cover with foil and bake 30 minutes.
Uncover and continue to bake another 30 minutes. Remove from oven and let cool for 20 minutes.


Serve over rice, cous cous, a baked potato or pasta. You can also top it with a tablespoon red sauce if desired.

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