Recipe

Roasted Ratatouille

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Recipe Information

Total Time: 40-45 minutes
Servings: 4-6

Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.

Ingredients

  • 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces
  • 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces
  • 1 bell pepper, chopped into 1 1/2 inch pieces
  • 1 pint cherry tomatoes
  • 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/4 cup red wine
  • 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Nutritional Information

78 calories, 1 g. fat, 0 mg. cholesterol, 177 mg. sodium, 15 g. carbohydrate, 4 g. fiber, 4 g. protein