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Roasted Ratatouille
Nb persons: 6
1 (1-pound) | unpeeled eggplant, cut crosswise into 3/4-inch slices |
2 teaspoons | olive oil, divided |
Vegetable cooking spray | |
3 medium | zucchini, cut crosswise into 3/4-inch slices, about 1 pound |
1 -1/2 cups | onion, vertically sliced |
2 cloves | garlic, crushed |
1 -1/2 cups | red bell pepper, (1-inch-square) cut |
1 -1/2 cups | green bell pepper, (1-inch-square) cut |
2 cups | tomato, seeded, chopped unpeeled |
2 tablespoons | fresh parsley, chopped |
1/2 teaspoon | dried whole thyme |
1/4 teaspoon | salt |
1/8 teaspoon | pepper |
Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1
teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on
a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14
minutes or until browned; place eggplant wedges in a large bowl, and set
aside. Place zucchini in a bowl; drizzle with remaining teaspoon oil, and
toss well. Arrange zucchini in a single layer on a baking sheet coated
with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until
browned; add to eggplant, and set aside. Coat a large nonstick skillet
with cooking spray; place over medium heat Until hot. Add onion, garlic,
and bell peppers; saute 10 minutes or until tender. Add tomato; saute 5
minutes. Stir in eggplant mixture, parsley, and the remaining ingredients.
Cover, reduce heat, and simmer 15 minutes. Yield: 6 servings (serving
size: 1 cup).
Nutritional Information: Calories 80 (26% From Fat) / Protein 2.8g / Fat
2.3g (Sat 0.3g, Mono 1.2g, Poly 0.4g) / Carb 14.7g / Fiber 3.5g / Chol 0mg
/ Iron 1.6mg / Sodium 111mg / Calcium 55mg
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