Oil-Free Ratatouille

This simple Oil-Free Ratatouille is made from fresh vegetables and herbs. It is of couse oil-free but is also low-sodium and is made in a single pot. Easy, simple, plant-based, and delicious.

📝 Ingredients

• 2 yellow onions
• 8 cloves garlic
• 1 cup low sodium veg broth (divided)
• 1 eggplant
• 1 bay leaf
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 28 oz can crushed tomatoes - drained (no salt added)
• 1 acorn squash
• 1 red bell pepper
• 2 zuchinni
• 1 Tbs parsley
• 1 Tbs fresh basil
• 1 Tbs balsamic vinegar

👨‍🍳 Instructions

1. 1Preheat oven to 400° F
2. 2Roughly chop onions and add to a large dutch oven
3. 3Peel and chop garlic - add to pot
4. 4Add 1/2 cup veg broth and a pinch of salt and pepper
5. 5Saute onions 5-10 min until softened
6. 6While onions are cooking, cut off ends of eggplant and peel skin
7. 7Cut into 1" planks and then cube, then drain tomatoes
8. 8When onions are soft, add eggplant and tomatoes to pan
9. 9Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven
10. 10Bake uncovered for 40 min
11. 11Meanwhile prepare the rest of the veggies
12. 12Slice zuchinni, roughly chop red peper, and peel and cube the squash
13. 13Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth
14. 14Stir in all remaining ingredients and mix well
15. 15Return to oven for an additional 20-25 minutes
16. 16Remove pan from oven and cover for 10 minutes
17. 17Serve hot or cold alone, or with bread, rice, pasta, or potatoes