Vegan Ratatouille A Frenchinspired Vegetable Medley

 "Ingredients:

1. 1 large eggplant

2. 1 large zucchini

3. 1 large yellow squash

4. 1 large red bell pepper

5. 1 large yellow bell pepper

6. 1 large onion

7. 3 cloves garlic, minced

8. 1 can (28 ounces) diced tomatoes

9. 1/4 cup extra-virgin olive oil, divided

10. 2 tablespoons fresh basil, chopped

11. Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C). Cut the eggplant, zucchini, yellow squash, and bell peppers into 1-inch cubes. Chop the onion into similar-sized pieces.

2. In a large baking dish, combine the eggplant, zucchini, squash, bell peppers, and onion.

3. In a bowl, combine the minced garlic, diced tomatoes, 2 tablespoons of the olive oil, basil, salt, and pepper. Mix well.

4. Pour the tomato mixture over the vegetables in the baking dish and stir to combine. Drizzle the remaining 2 tablespoons of olive oil over the vegetables.

5. Cover the dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15 minutes, or until the vegetables are tender and lightly browned.

6. Remove the ratatouille from the oven and let it cool for a few minutes before serving.

Cooking Time: Approximately 1 hour

Nutritional Information: 

Per serving, this Vegan Ratatouille contains approximately 150 calories, 7g of protein, 25g of carbohydrates, 4g of fiber, 7g of sugar, and 4g of fat. It's packed with vitamins A and C, calcium, and iron. This dish is also low in sodium and cholesterol-free."