Vegan Rataouille Casserole

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Place a skillet over medium heat and add the chopped onion, sauteing the onion until tender and translucent (only a few minutes). Then, add the garlic and saute for another minute. Remove the skillet from the heat and set aside.

3. 3

   Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sauteed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish.

4. 4

   Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.

5. 5

   Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.

6. 6

   Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.

7. 7

   Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.

8. 8

   Bake until the vegetables are tender and fully roasted, about 45 minutes.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.