Roasted Ratatoulli
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Ratatoulli calories by ingredient
Introduction
My sister, Chris, came to my house and made this one cold winter day. It was wonderfully simple, nutritious and delicious! My sister, Chris, came to my house and made this one cold winter day. It was wonderfully simple, nutritious and delicious!Number of Servings: 4
Ingredients
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1bulb garlic
1 onion
1 eggplant
2 zucchini
1 yellow squash
mushrooms (4-8 ounces)
1 T. olive oil
1 can tomatoes, diced
Basil, oregano & salt to taste
Directions
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
Member Ratings For This Recipe
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JAY-NINE2
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SAMMI1977