Fall-Inspired Ratatouille

Preheat oven to 425F and line 2 baking trays with parchment paper. Place the vegetables: red bell peppers, tomatoes, zucchini, eggplants and squash in baking sheets (nicely spread out, not stacked) with 4Tbsp of the garlic-infused olive oil and sea salt and pepper, to taste. Set a timer for ~25 mins ensuring to toss at the halfway mark for even roasting.

While the veggies bake- add the remaining 1 Tbsp of olive oil to a large Dutch oven or stock pot and when the oil is warm, add @fodyfoods Vegan Bolognese and bring a to a slow simmer. Add oregano, basil & sumac. Transfer the baking tray veggies into the delicious simmering sauce and simmer for ~7 mins so they can absorb some of the sauce flavours.

Enjoy with your favorite crusty bread or over a bowl of rice, farro or quinoa for the best warming meal!