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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.5
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.7 g

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

Submitted by: AWNDREEAH

Introduction

The oven version-- so you can go about your day while its cooking. The oven version-- so you can go about your day while its cooking.
Number of Servings: 6

Ingredients

    1 med. eggplant, chopped
    2 bell peppers, chopped
    1 large onion, chopped
    2 large tomatoes, chopped
    6 cloves garlic, crushed
    2 medium zucchini, chopped
    2 cups mushrooms, chopped

    3 tbsp. olive oil
    3/4 cup white wine
    3 tbsp. tomato paste
    1 tsp. fresh thyme
    1 tsp. fresh oregano
    1 tsp. coarse sea salt
    1/2 tsp. pepper

    1/2 cup shredded fresh basil

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Directions

Combine all the vegetables in a large-surface baking dish with sides.

Combine the oil, wine, tomato paste and salt and spices in a small bowl. Pour over the vegetables.

Roast in a 350 degree oven for about 90 minutes, stirring occasionally, until every thing is tender and most of the liquid has evaporated. Stir in the basil.

Serve with rice, pasta or chunks of toasted bread. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user ARDONINI.






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Member Ratings For This Recipe

  • Great! I didn't have some things on hand, and it still turned out well. I used one eggplant, one zucchini, one onion, one lb mushrooms, and no peppers or white wine. Subbed marjoram for oregano and used dried basil and thyme. Delicious! - 3/11/13

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  • Amazing! I used dried thyme and oregano, since I didn't have fresh, and only used a pinch of each. This was heaven on a plate for me. My only recommendation is to make sure you use red, orange, or yellow bell peppers, or the flavor will be completely different (more bitter) with green ones. - 7/10/12

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