Roasted Ratatouille with Balsamic Vinegar

Name: Roasted Ratatouille with Balsamic Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps balsamic vinegar; 1 teaspoons dried thyme; 340 grams eggplant, peeled and cut crosswise into (1/4-inch) slices; 2 teaspoons chopped fresh cilantro; 59 milliliters chopped fresh parsley; 59 milliliters coarsely chopped kalamata olives; 1 teaspoons Old Bay seasoning; 2 smalls onions, cut into (1/4-inch) slices; 1 teaspoons dried oregano; 118 milliliters drained bottled roasted red bell peppers, cut into (1/4-inch) strips; 2 mediums zucchini, halved crosswise and cut lengthwise into (1/4-inch) slices

Need a gluten free, primal, and whole 30 side dish? Roasted Ratatouille with Balsamic Vinegar could be a tremendous recipe to try. This recipe serves 4. One serving contains 85 calories, 3g of protein, and 2g of fat. If you have bottled roasted bell peppers, zucchini, eggplant, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine first 4 ingredients in a large heavy-duty zip-top plastic bag.

Equipment you will use

Ziploc Bags

Add zucchini, onions, and eggplant; seal and shake to coat. Arrange vegetables in a shallow roasting pan coated with cooking spray. Lightly coat vegetables with cooking spray.

Ingredients you will need

Cooking Spray