Roasted Ratatoulli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1bulb garlic1 onion1 eggplant2 zucchini1 yellow squashmushrooms (4-8 ounces)1 T. olive oil1 can tomatoes, dicedBasil, oregano & salt to taste
1. Preheat oven to 425.
2. Cut bottom off garlic bulb, wrap in aluminum foil and place in the oven.
3. Peel onion and wash vegetables, leaving skin on.
4. Cut vegetables into bite-sized pieces.
5. Toss vegetables in bowl with olive oil.
6. Coat baking sheets or 9x13 pans with cooking spray and spread vegetables in a single layer.
7. Roast vegetables until they begin to brown, about 20-30 minutes, depending on the size of the pieces.
8. Place tomatoes in a pot on the stovetop.
9. Squeeze garlic paste from the roasted bulb into the tomatoes and add spices, to taste.
10. Add roasted vegetables to tomatoes and mix well. Serve warm.
Tastes just as great, if not better, the next day for lunch!
Serving Size: 4 servings
2. Cut bottom off garlic bulb, wrap in aluminum foil and place in the oven.
3. Peel onion and wash vegetables, leaving skin on.
4. Cut vegetables into bite-sized pieces.
5. Toss vegetables in bowl with olive oil.
6. Coat baking sheets or 9x13 pans with cooking spray and spread vegetables in a single layer.
7. Roast vegetables until they begin to brown, about 20-30 minutes, depending on the size of the pieces.
8. Place tomatoes in a pot on the stovetop.
9. Squeeze garlic paste from the roasted bulb into the tomatoes and add spices, to taste.
10. Add roasted vegetables to tomatoes and mix well. Serve warm.
Tastes just as great, if not better, the next day for lunch!
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 89.0 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.8 g
- Protein: 5.0 g
Member Reviews
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JAY-NINE2
My French mother-in-law made wonderful ratatoulli but I love the idea of roasting the veggies. I didn't have any squash but I added parsnips instead and used rehydradried mushrooms and. I served it with baked spaghetti squash. Yum. (Of course, my husband picked out the parsnips, LOL) - 2/28/12