Name: Cool Ratatouille
Yield: 6 to 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large red onion, chopped; 3 to 4 cloves garlic, minced; 1 cup water; 2 medium eggplants (about 1 1/2 pounds total), peeled and diced; 2 small zucchini, sliced; 4 cups diced ripe, juicy, fresh tomatoes; 1 cup sliced baby bella or crimini mushrooms; 1 cup salt-free tomato sauce; 1/4 cup dry red wine; 1 teaspoon paprika; 1/4 cup thinly sliced fresh basil leaves, or more to taste; 1/4 cup chopped fresh parsley; 1 tablespoon fresh oregano leaves, or more to taste; 2 teaspoons fresh thyme leaves, or more to taste; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for garnish, optional

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

Recipe information

Yield
6 to 8 servings

Ingredients

2 tablespoons extra-virgin olive oil

1 large red onion, chopped

3 to 4 cloves garlic, minced

1 cup water

2 medium eggplants (about 1 1/2 pounds total), peeled and diced

2 small zucchini, sliced

4 cups diced ripe, juicy, fresh tomatoes

1 cup sliced baby bella or crimini mushrooms

1 cup salt-free tomato sauce

1/4 cup dry red wine

1 teaspoon paprika

1/4 cup thinly sliced fresh basil leaves, or more to taste

1/4 cup chopped fresh parsley

1 tablespoon fresh oregano leaves, or more to taste

2 teaspoons fresh thyme leaves, or more to taste

Salt and freshly ground pepper to taste

Vegan Sour Cream (page 7) for garnish, optional

Preparation

Step 1
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until both are golden, about 8 to 10 minutes.
Step 2
Add the water, eggplant, zucchini, tomatoes, mushrooms, tomato sauce, wine, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender but not overdone, about 25 to 30 minutes. Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy.
Step 3
Remove from the heat. Stir in half of the basil and the remaining fresh herbs. Season with salt and pepper. Let the stew cool to room temperature.
Step 4
To serve, garnish each serving with the remaining basil strips and, if desired, a dollop of sour cream.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 109
Step 7
Total fat: 4g
Step 8
Protein: 3g
Step 9
Fiber: 5g
Step 10
Carbohydrate: 16g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 18mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Step 5

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Step 7

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Step 10

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Step 12

Recipe notes