Oil free Vegan Fresh Herbs Ratatouille
Venelina Dove M.D.
Oven-baked without any added oil for great health and optimal weight.
Truly tasty, though, naturally seasoned with a variety of fragrant herbs that give it an enticing aroma.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Appetizers & Sides
Cuisine European
Servings 4 Servings
Calories 226 kcal
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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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.
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.
Serving: 1 g Calories: 226 kcal Carbohydrates: 49 g Protein: 8 g Fat: 3 g Polyunsaturated Fat: 2 g Sodium: 1188 mg Fiber: 14 g Sugar: 20 g