Roasted Vegetable Ragout
- Number of Servings: 6
Ingredients
2 eggplants, chopped up1 green pepper, chopped1 red pepper, chopped1 onion, chopped1 clove minced garlic1 can diced tomatoes, slightly drained3 Tbsp olive oil1 tsp saltdried red chili flakes (optional)
combine everything in a large roasting pan and roast at 400 for 20-30 minutes, stirring halfway through. Allow to cool slightly and pulse in food processor until combined, but still a little chunky.
serve over pasta or toasted bread topped with parmesan
serve over pasta or toasted bread topped with parmesan
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 520.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 7.0 g
- Protein: 3.2 g
Member Reviews