Side Pannel
Roasted Ratatouille
Ingredients List
- 1 Unpeeled eggplant, (1-pound)
- -cut crosswise into 3/4-inch
- -slices
- 2 ts Olive oil, divided
- Vegetable cooking spray
- 3 md Zucchini, (1 pound) cut
- -crosswise into 3/4-inch
- -slices
- 1 1/2 c Vertically sliced onion
- 2 Cloves garlic, crushed
- 1 1/2 c Cut red bell pepper,
- -(1-inch-square)
- 1 1/2 c Cut green bell pepper,
- -(1-inch-square)
- 2 c Seeded chopped unpeeled
- -tomato
- 2 tb Chopped fresh parsley
- 1/2 ts Dried whole thyme
- 1/4 ts Salt
- 1/8 ts Pepper
Directions
Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1
teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a
baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14
minutes or until browned; place eggplant wedges in a large bowl, and set
aside.
Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss
well. Arrange zucchini in a single layer on a baking sheet coated with
cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add
to eggplant, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until
tender. Add tomato; saute 5 minutes.
Stir in eggplant mixture, parsley, and the remaining ingredients. Cover,
reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1
cup).
Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g
Carbohydrate; 0mg Cholesterol; 247mg Sodium
teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a
baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14
minutes or until browned; place eggplant wedges in a large bowl, and set
aside.
Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss
well. Arrange zucchini in a single layer on a baking sheet coated with
cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add
to eggplant, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until
tender. Add tomato; saute 5 minutes.
Stir in eggplant mixture, parsley, and the remaining ingredients. Cover,
reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1
cup).
Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g
Carbohydrate; 0mg Cholesterol; 247mg Sodium
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