Roasted Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large eggplant, cut into 3/4 inch cubes3 large zucchinis, cut into 3/4 inch cubes1 large onion, diced into 3/4 inch cubes!2 large red peppers, guess how big they're cut!1 garlic head, top removedPAM!3 roma tomatoes, guts removed and sliced into cubes1 tbsp herbes de provence (get the ones that has lavender in it!)1 tsp olive oilsalt and pepper
Preheat your oven to 425F.
The trick with ratatouille is to bake everything separatly. That way, every vegetable will be cooked optimaly.
Wrap the garlic head with foil. Let roast in the oven.
On a baking sheet, spray some pam. Add a vegetable, season with salt and pepper. Roast until browned.
Do the same with every vegetable, dropping them into a pot with the herbes de provence and the olive oil.
Simmer for about 10 minutes, then serve!
Number of Servings: 6
Recipe submitted by SparkPeople user MARYNOODLE.
The trick with ratatouille is to bake everything separatly. That way, every vegetable will be cooked optimaly.
Wrap the garlic head with foil. Let roast in the oven.
On a baking sheet, spray some pam. Add a vegetable, season with salt and pepper. Roast until browned.
Do the same with every vegetable, dropping them into a pot with the herbes de provence and the olive oil.
Simmer for about 10 minutes, then serve!
Number of Servings: 6
Recipe submitted by SparkPeople user MARYNOODLE.
Nutritional Info Amount Per Serving
- Calories: 78.3
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 8.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.0 g
- Protein: 2.4 g
Member Reviews
-
CD1010227
Quite some work which certainly pays off! BF and I had this for dinner yesterday along with chicken breasts filled with ricotta and pesto - also a spark recipe. So filling and tasty! The fragrance, dance of colors and the touch of home-sweet-home Mediterranean made a Monday dinner feel very special. - 8/30/16