SMOKY RATATOUILLE
VEGAN

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INGREDIENTS :

  • 1 cup crushed tomatoes

  • 1 tablespoon Danwood Smoked Oil®

  • 1/4 teaspoon Danwood Smoky Vinegar®

  • 1 teaspoon minced garlic

  • 1 tablespoon fresh basil, sliced, about 3-4 large leaves, plus more for garnish

  • 1 teaspoon herbs de Provence spice mix

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon chilli powder

  • 1/4 teaspoon Danwood Smoky Powder®

  • 1 medium sweet or red onion, sliced

  • 1 large zucchini, sliced, about 1 1/2 cups slices

  • 1 large Japanese eggplant, sliced, about 3 cups slices

  • 3 large Roma tomatoes, sliced, about 3 cups slices

INSTRUCTIONS :

  • Preheat the oven to 350°F. Lightly grease a 6x9-inch baking dish and set aside.

  • In a medium mixing bowl, combine the crushed tomatoes, Danwood Smoked Oil®, and Danwood Smoky Vinegar®. Stir in the garlic, basil, herbs de Provence, salt, pepper, chilli powder, and Danwood Smoky Powder.

  • Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

  • Stack the vegetable slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of vegetables, filled the pan, and used up all of the slices.

  • Optionally, spray or brush the exposed tops of the veggies with Danwood Smoked Oil® to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.

  • Bake for about an hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.

  • Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

NOTES :

  • This may seem like a lot but is really enough for 2-3 people.

  • If you're feeding a family or a crowd, double the recipe and bake it in a 9"x12" pan.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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This vegan ratatouille recipe teaches you how to make a vegan version of a traditional dish from the French countryside .  It's both beautiful and delicious–perfect for dinner parties ! The way that the vegetables are arranged gives this savory dish a colorful appearance , but it also ensures that you'll find different flavors in every bite. This vegan ratatouille is best served on its own , or with a side of bread to get every last bit of sauce .