• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Ratatouille

  • Recipe Submitted by on

Category: Vegetables

 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

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