Roasted Ratatouille
Ingredients
The vegetables
-
12
ounces
eggplant
-
1 ¼
pounds
tomatoes
-
12
ounces
zucchini
-
2
pieces
red bell peppers
-
1
piece
yellow or white onion
-
1
piece
shallot
-
4
cloves
garlic
The dressing
-
¼ to ½
cups
olive oil
-
2 to 4
tablespoons
white balsamic vinegar
-
2
teaspoons
chopped fresh thyme
-
1
teaspoon
kosher salt
-
to taste
freshly cracked pepper
For serving
-
to taste
dried pasta
-
to taste
freshly grated parmesan
-
to taste
basil
Instructions
- Preheat the oven to 400° F.
- In a large roasting pan, combine the chopped tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic, seasoning each layer with salt.
- In a bowl, whisk together olive oil, vinegar, thyme, and salt, then pour over the vegetables and season with pepper.
- Bake for 30 minutes, then stir well and continue baking for another 30 to 45 minutes until the vegetables are tender and juices thicken.
- Serve over toast or toss with cooked pasta, parmesan, and basil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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