Crispy Baked Ratatouille with Breadcrumb Topping

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Crispy Baked Ratatouille with Breadcrumb Topping

This flavorful and healthy dish is a vegan and gluten-free take on the classic ratatouille recipe. Crispy baked ratatouille with breadcrumb topping is a delicious way to make a nutritious meal that is sure to satisfy everyone.

Ingredients:

  • 1 large eggplant, diced
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine all the diced vegetables in a large bowl and mix well.
  3. In a separate bowl, mix together the crushed tomatoes, oregano, basil, salt and pepper.
  4. Add the tomato mixture to the vegetables and mix well.
  5. Transfer the ratatouille mixture into a 9×13 inch baking dish.
  6. In a small bowl, mix together the panko breadcrumbs and olive oil until the breadcrumbs are evenly coated.
  7. Sprinkle the breadcrumbs evenly over the top of the ratatouille.
  8. Bake in preheated oven for 30 minutes, or until the top is golden brown and the ratatouille is bubbling.