Roasted Ratatouille

Name: Roasted Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams eggplant, trimmed and cut into 1-inch cubes; 3 Tbsps chopped fresh basil; 59 milliliters minced fresh flat-leaf parsley; 4 garlic cloves, minced; 1 teaspoons kosher salt; 2 Tbsps olive oil; 2 larges onions, cut into 1-inch cubes; 1 red bell pepper, seeded and cut into 1-inch squares; 3 larges tomatoes, cut into 1-inch cubes; 4 mediums zucchini, halved lengthwise and cut crosswise into 1-inch slices

Roasted Ratatouille requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 73 calories, 2g of protein, and 4g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of olive oil, zucchini, basil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.

Ingredients you will need

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil.

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Bell Pepper

Vegetable

Olive Oil

Eggplant

Zucchini

Garlic

Onion

Cooking Oil

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Mixing Bowl

Sprinkle with salt and pepper.

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Salt And Pepper

Spread the vegetables in an even layer on the prepared pan.

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Vegetable

Spread

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Frying Pan

Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Oven

Frying Pan

Put the vegetables in a serving dish and add the tomatoes, basil, and parsley.

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Vegetable

Tomato

Parsley

Basil

Serve hot or at room temperature.

Taste

Book, using the USDA Nutrition Database

Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

Equipment you will use

Pot