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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 392.2
  • Total Fat: 22.9 g
  • Cholesterol: 12.5 mg
  • Sodium: 177.4 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 9.3 g
  • Protein: 15.1 g

View full nutritional breakdown of Roasted Ratatouille calories by ingredient
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Roasted Ratatouille

Submitted by: KTHIEL1


Number of Servings: 8

Ingredients

    5 tblsps (approximate) Extra Virgin Olive Oil, for drizzling
    1 head of garlic
    1 medium eggplant, ends removed, peeled and cut into small chunks
    2 medium zucchini, ends removed quartered and cut into small chunks
    2 red bell peppers, cored, seeds removed and cut into small chunks
    1 large onion, cut into small chunks
    4 springs of time, leaves removed
    Salt and pepper
    1 pint grape or cherry tomatoes
    1 pound whole wheat penne pasta
    1/2 cup of Italian parsley, chopped
    1/2 cup grated parmesan cheese, plus more to sprinkle on top at the table

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Directions

Preheat over to 450F. Place a large pot of salted water over high heat and bring to a boil.

Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil place the garlic in the center. Drizzle a small amount of olive oil over the head and wrap the foil up around it. Place in the over and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one of two large baking sheets, along with the thyme leaves.

Once the garlic has been roasting for about 15 minutes, drizzle the veggies with olive oil and season them with some salt and freshly ground black pepper. Roast the in the oven until tender and caramelized, about 30 minutes.

Once the the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with olive oil and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.

Once the veggies have about 10 minutes left to go, dorp the pasta into the boiling water and cook to al dente according to the package directions. Before draining the pasta, ladle about 3/4 cup of the pasta cooking liguid into a large serving bowl. Drain the pasta.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated cheese to the bowl and toss it all to combine.

Pass some additional cheese at the table along with the bowl of pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user KTHIEL1.






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Member Ratings For This Recipe

  • This is a very good recipe. It is actually a recipe that I saw on the Rachael Ray Show and is absolutely delicious. Personally I like to add 1 c of spaghetti sauce to the mixture. - 6/13/08

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