Roasted Ratatouille Recipe

Summary

Cooking Time30 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Zucchini/Yellow summer squash1 Small, cubed to make 1 cup
 Eggplant1 Small, cubed to make 3 1/2 cups
 Yellow sweet pepper1 Medium, cut into 1 inch strips
 Onion1 Large, chopped to make 1 cup
 Snipped parsley/Curly leaf parsley2 Tablespoon (Fresh Italian)
 Garlic2 Clove (10 gm), minced
 Olive oil1 Tablespoon
 Salt1⁄8 Teaspoon
 Ground black pepper1⁄8 Teaspoon
 Tomatoes2 Large, chopped to make 2 cups
 Lemon juice1 1⁄2 Teaspoon
 Flatbread1 (Golden Italian)
 Shredded parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1063 Calories from Fat 360

% Daily Value*

Total Fat 39 g60.4%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 26.4 mg

Sodium 1211.3 mg50.5%

Total Carbohydrates 146 g48.6%

Dietary Fiber 25.9 g103.5%

Sugars 34.4 g

Protein 44 g87.9%

Vitamin A 127.5% Vitamin C 676.6%

Calcium 57.3% Iron 34.5%

*Based on a 2000 Calorie diet

Directions

1. In a greased 15 x 10 x 1-inch baking pan combine the zucchini or summer squash, eggplant, sweet pepper, onion, and parsley.
2. In a small bowl stir together the garlic, olive oil, salt, and pepper. Drizzle mixture over vegetables and toss gently to coat.
3. Roast vegetables, uncovered, in a 450° oven about 20 minutes or till vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in tomatoes and lemon juice. Return to oven for 8 to 10 minutes more or till tomatoes are very soft and starting to juice out.
4. To serve, spoon vegetable mixture atop pieces of Golden Italian Flatbread. Sprinkle with Parmesan cheese.
Quantcast