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Roasted Ratatouille

  Zucchini/Yellow summer squash 1 Small, cubed to make 1 cup
  Eggplant 1 Small, cubed to make 3 1/2 cups
  Yellow sweet pepper 1 Medium, cut into 1 inch strips
  Onion 1 Large, chopped to make 1 cup
  Snipped parsley/Curly leaf parsley 2 Tablespoon (Fresh Italian)
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Tomatoes 2 Large, chopped to make 2 cups
  Lemon juice 1 1⁄2 Teaspoon
  Flatbread 1 (Golden Italian)
  Shredded parmesan cheese 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

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 mg8.8%

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

Roasted Ratatouille Recipe