Richard loved this dish so much he filled he’s plate 3 times in a row, LoL.
He couldn’t stop saying how tasty and delicious it is.
It will go very well with Cooked Gluten-Free Onion and Garlic 🍞 Bread.
So, ok guys, for this recipe I wasn’t measuring, but I’ll do my best to tell you as close as I can the measurements and the steps.
Don’t be afraid to play with the quantities and add more different vegetables, you can always make something else with the leftovers tomorrow, or just cut as you go until your baking pan is full.
½ eggplant, peeled and slice into half circle strips
5 to 6 tomatoes, cut into round strips
4 to 5 onions cut into circles
1 zucchini, peeled and cut into round strips
Layer them all together in your baking pan.
I cut all my leftovers into strips and spread it in between, as you can see in the picture.
In a bowl mixed together
1 pack of gluten-free ground soy
1 bag of cheese, we used Daiya cheese
A few cups of tomato sauce, I used 2 types.
Now you can pour and spread everything on top of your ratatouille
Soy and cheese are salty enough, so no need for extra salt and spices. It came out delicious.😋
Preheat the oven to 400 and bake for about 30 to 40 minutes.