Roasted Sole Ratatouille
|Eggplant cubes||4 Cup (64 tbs)|
|Whole kernel corn||2 Cup (32 tbs) (Fresh / Frozen, Thawed)|
|Sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, peeled and sliced|
|Sweet red pepper||1 Large, cut into thin strips|
|Dried basil||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Olive oil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Sole fillets||16 Ounce (4 Pieces, 4 Ounce Each)|
|Freshly grated parmesan cheese||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Combine first 10 ingredients in a large bowl; toss well.
Place in a roasting pan coated with cooking spray.
Cover and bake at 425° for 45 minutes.
Arrange fish over vegetable mixture, and sprinkle with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.