This fresh vegan ratatouille is full of seasonal vegetables simmered in a richly flavored tomato broth. It’s the perfect healthy way to fill up on your veggies while still getting a comforting, warm, and satisfying meal!
1 Chop all of your veggies. Meanwhile, heat 2 tsp olive oil over medium heat in a large pot or dutch oven.
2 Cook the onion and garlic until soft, 5-6 minutes. Add eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.
3 Add zucchini, simmer for 5-10 more minutes or until the veggies have cooked through. Add the herbs, salt, pepper and crushed red pepper, simmer 5 minutes more so the flavors can combine.
4 Serve with quinoa.
