Healthier living, one day at a time!

Roasted Ratatouille


Prep Time

30 minutes

Ingredients

1 medium eggplant, trimmed and cut into one-inch dice

1 large sweet onion, peeled and cut into one-inch dice

1 yellow bell pepper, stemmed, seeded and cut into one-inch dice

2 medium zucchini, trimmed and cut into one-inch dice

12 peeled garlic cloves, halved

1 cup olive oil

2 tsps dried thyme leaves

Salt and ground black pepper

2 cups (1 pint) cherry tomatoes

Directions

Combine eggplant, onion, pepper, zucchini and garlic in a large bowl.

Add olive oil, thyme and a sprinkling of salt and pepper; toss to coat.

Turn vegetables onto a large-rimmed baking sheet.

Adjust oven rack to lowest position and heat oven to 425 degrees F.

Set baking sheet in preheated oven; roastuntil vegetables are golden brown on bottom, about 20 minutes.

Remove pan from oven, stir in cherry tomatoes and continue to roast, stirring once more, until tomatoes have started to release their juices, about 15 minutes longer,

Per serving: 92 calories, 10 g carbs, 2g protein, 6g fat (1g sat), 0 mg cholesterol, 3g fiber, 10 mg sodium

Notes

This dish can be served hot, warm or at room temperature. 

Can berefrigerated up to 5 days.

Credit

USA WEEKEND, Aug. 5-7, 2011 By THREE MANY COOKS