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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.9
  • Total Fat: 12.0 g
  • Cholesterol: 15.0 mg
  • Sodium: 349.3 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Get Your Veggies Ratatoille calories by ingredient
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Get Your Veggies Ratatoille

Submitted by: ADRIENALINE

Introduction

We are always challenged by what we get in our CSA box. This week it was yellow squash and eggplant so here we go We are always challenged by what we get in our CSA box. This week it was yellow squash and eggplant so here we go
Number of Servings: 4

Ingredients

    1 (6 ounce) can tomato paste
    1/2 onion, chopped
    1/4 cup minced garlic
    1 tablespoon olive oil
    3/4 cup water
    salt and ground black pepper to taste
    1 small eggplant, trimmed and very thinly sliced
    1 zucchini, trimmed and very thinly sliced
    1 yellow squash, trimmed and very thinly sliced
    1 red bell pepper, cored and very thinly sliced
    1 yellow bell pepper, cored and very thinly sliced
    1tablespoons olive oil, or to taste
    1 teaspoon fresh thyme leaves, or to taste
    3 tablespoons mascarpone cheese

Tips

Makes a beautiful dish ready for company. You can use Ricotta cheese which will make the sidh a little lighter.


Directions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and 3/4 cups water until thoroughly combined. Season with salt and black pepper. 3.Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 1 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
4.Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.


Serving Size: Makes 4-2 cup servings with leftovers

Number of Servings: 4

Recipe submitted by SparkPeople user ADRIENNIE.






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