Ratatouille

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This dish was definitely our most exciting to make. We had been looking forward to making it for a while now. It's honestly so much easier than it looks, and it taste's amazing! This vegan dinner is extremely healthy, yet filling, and it's super awesome that you can create this meal with all plants from this great Earth! Note that the vegetables used in this recipe can be adjusted to your preference; we used a lot of zucchinis because we love them!

P.S. Seriously recommend that you double the sauce portion of this meal! So yummy!

What you need:

• 1 large eggplant

• 4 tomatoes

• 4 zucchini

• 1 large squash

• 3 bell peppers (1 red, 1 orange, 1 yellow)

• 1 onion

• 2-3 garlic cloves garlic

• seasonings

What to do: Sauce

• Preheat the oven to 350 degrees F. Place the three whole peppers on a baking pan and roast for 40-45 minutes until they become soft. These will be used for the sauce

• When done, place the roasted peppers in a bowl. Cover and let cool for about an hour

• Dice the onion and 2 tomatoes

• After peppers have cooled, peel and core them. Cut into small pieces

• Heat oil in a large pot. Add your onion and cook for 4-5 minutes over medium heat until it becomes translucent

• Add peppers and cook for 2-3 minutes

• Add tomatoes to the pot and season the sauce with salt and pepper. Continue cooking for 5-7 minutes until the sauce thickens up

• Place the sauce in a blender and blend until smooth, set aside

What to do: Vegetables

• Preheat over to 350 degrees F

• Wash and dry vegetables

• Pour half of the sauce on bottom of dish

• Slice the vegetables in semi-thick pieces and, while alternating, place them in your dish of choice! Have fun with it and create a beautiful pattern!

• Pour the remaining sauce on top of the vegetables

• Bake for about an hour

• We love eating this on a pile of white rice, but you can eat it any way you want! Enjoy!

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