This Ratatouille Recipe is vegan, gluten-free & Whole30 compliant. It's a classic end-of-summer French meal made super simply in one pot & loaded w/ veggies
In a medium pot over medium heat, heat the olive oil, add onions and cook until the onions are soft and translucent, about 5 minutes.
Add the garlic, eggplant, zucchini and bell pepper; season with salt, pepper and crushed red pepper and cook, stirring occasionally for 5-8 minutes.
To the pot of vegetables, add the diced tomatoes, red wine vinegar and 1/2 cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired
Serve ratatouille with bread or fritters if desired.
Notes
Recipe: Adapted from one of my first Blue Apron meals I ever tried!Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.