Roasted Ratatouille
Roasting brings out the natural sweetness in the vegetables that make up this low-calorie side dish.
Prep Time:
15 mins
Total Time:
43 mins
Servings:
4 servings
Ingredients
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Nonstick cooking spray
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1 small eggplant, cubed (3-1/2 cups)
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1 small zucchini or yellow summer squash, cubed (1 cup)
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1 large onion, chopped
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1 medium yellow sweet pepper, cut into 1-inch strips
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2 tablespoons snipped fresh Italian flat-leaf parsley or regular parsley
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1 tablespoon olive oil
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2 cloves garlic, minced
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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2 large tomatoes, chopped
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1-1/2 teaspoons lemon juice
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Italian flat bread (focaccia), cut into wedges, or sliced French bread, toasted (optional)
Directions
1.
Coat a 15x10x1-inch baking pan with cooking spray. Place eggplant, zucchini, onion, sweet pepper, and parsley in the prepared baking pan.
2.
In a small bowl stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.
3.
Roast, uncovered, in a 450 degree F oven about 20 minutes or until vegetables are tender and lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.
4.
If desired, spoon the roasted vegetables onto the wedges of bread. Makes 4 servings.
Nutrition information
Calories 120, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 141 mg, Carbohydrate 18 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 10%, Vitamin C 189%, Calcium 6%, Iron 7%. Exchanges: Vegetable 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Slow-Cooker Ratatouille
This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
