A simple and fresh summer ratatouille stew (naturally vegan and gluten-free), served on top of crispy vegan garlic bread. This dish can be a side or a light main.
Warm the olive oil in the bottom of a saucepan. Add the garlic and onions and sprinkle them with salt, and cook until slightly softened, about 2 minutes.
Add the tomatoes, eggplant, squash, bell pepper, basil, vinegar, optional sugar, and red pepper flakes, and stir.
Keep the heat at medium-low and cover the pot. Stir every few minutes and cook until the all of the vegetables have softened and cooked through, 20-30 minutes.
For the vegan garlic bread:
Preheat an oven or toaster oven to 350 degrees Fahrenheit.
Slice the bread in half lengthwise. Brush the cut sides generously with olive oil.
Toss together the minced garlic and spices in a small bowl along with a little extra olive oil. Brush the mixture generously onto the cut sides of the bread.
Toast in the oven for about 15 minutes, or until the tops are crispy and browned.
For ratatouille garlic bread:
Make the ratatouille just as above, but chop the vegetables a little smaller. Cut the baked garlic bread into 8 slices, spoon the ratatouille on top, and enjoy.