Oil-Free Ratatouille

Step 1

Preheat oven to 400° F

Step 2

Roughly chop onions and add to a large dutch oven

Step 3

Peel and chop garlic - add to pot

Step 4

Add 1/2 cup veg broth and a pinch of salt and pepper

Step 5

Saute onions 5-10 min until softened

Step 6

While onions are cooking, cut off ends of eggplant and peel skin

Step 7

Cut into 1" planks and then cube, then drain tomatoes

Step 8

When onions are soft, add eggplant and tomatoes to pan

Step 9

Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven

Step 10

Bake uncovered for 40 min

Step 11

Meanwhile prepare the rest of the veggies

Step 12

Slice zuchinni, roughly chop red peper, and peel and cube the squash

Step 13

Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth

Step 14

Stir in all remaining ingredients and mix well

Step 15

Return to oven for an additional 20-25 minutes

Step 16

Remove pan from oven and cover for 10 minutes

Step 17

Serve hot or cold alone, or with bread, rice, pasta, or potatoes