Roasted Ratatouille

Olive Oil cooking Spray
8 oz New potatoes, unpeeled , quartered
4 Baby Eggplants, unpeeled cut into 1 inch cubes
3 cups Sliced red, or green, cabbage
2 Medium yellow squash or zucchini, sliced
2 Cups Cauliflower florets
2 cups Green Beans, cut into halves
2 medium gree peppers, cut into 1 inch pieces
2 medium onions, sliced
3 cloves garlic, minced
1 tsp Italian seasoning
1 cup Vegetable stock
1 cup dry red wine
1/4 cup tomato paste
2 tbls Balsamic Vinegar
1 1/2 tbls Brown sugar
2 medium tomatoes, cut into wadges
salt and pepper to taste

Makes 6 servings ( 2 cups each)

1. Preheat oven to 475*. Spray 2 aluminum foil lined jelly roll pans with cooking spray. Arrange Vegetables in single layer on pans. Generously spray vegetables with cooking spray; sprinkle with italian seasoning.
2. Roast Vegetables at 475* 15-20 minutes or until beginning to brown, stirring occasionally.
3. Heat stock, wine, tomato paste, vinegar, and sugar to boiling in a small saucepan; pour over vegetables. Add tomatoes to pans.
4. Reduce oven temp to 350* and bake, covered, 20-30 minutes or until vegetables are tender. Season to taste with salt and pepper. Serve with warm crusty sourdough or french bread.


Number of Servings: 6

Recipe submitted by SparkPeople user MEDUSA1977.