Mini Ratatouille Skewers with Dairy-Free Feta

Ingredients

• 1 medium Eggplant, cubed
• 1 medium Zucchini, cubed
• 1 medium Red Bell Pepper, cubed
• 1 medium Yellow Bell Pepper, cubed
• 0.5 medium Red Onion, cubed
• 1 pint Cherry Tomatoes
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 1 teaspoon Herbes de Provence
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Dairy-Free Feta (e.g., Violife)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine eggplant, zucchini, bell peppers, red onion, and cherry tomatoes.
3. 3Drizzle with olive oil and sprinkle with minced garlic, Herbes de Provence, salt, and pepper. Toss to coat evenly.
4. 4Spread the vegetables in a single layer on a baking sheet.
5. 5Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
6. 6Let the vegetables cool slightly.
7. 7Thread the roasted vegetables onto small skewers, alternating colors and textures.
8. 8Top each skewer with dairy-free feta crumbles.
9. 9Serve immediately or at room temperature.

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