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Ratatouille Provencale




Source of Recipe


Cooking Kindly
Place into a large casserole dish:

1/3 cup olive oil
Saute' 3/4 cup sliced onions and 2 cloved garlic

Combine in casserole dish:

4 green peppers (sliced chunky)
2 1/2 cups peeled, chopped and salted eggplant
3 cups zucchini cut into thick, quartered slices
2 large fresh chopped tomatoes
1 can crushed tomatoes
(Mushrooms optional)

Top with:

3 Tbsp. Rice Parmesan (vegan cheese; recipe in archives or use commercial if available)

Preheat oven to 325 degrees F. Toss vegetables in with oil. Add salt to taste and a pinch of thyme and/or basil. Mix in the sauteed garlic and onion. Bake covered for about 40 minutes. The vegetables should only be lighlty simmering in the casserole. Uncover and heat for an additional 10 - 15 minutes. Sprinkle with vegan parmesan and serve with grain of choice.