Ratatouille of Roasted Vegetables

Name: Ratatouille of Roasted Vegetables
Total time: 1 h 30 min
Ingredients: 1 large head garlic; 12 ripe plum tomatoes, cored, halved and seeded; 1 eggplant, (1-1 1/4 pounds), cut lengthwise into 1/2-inch-thick slices; 2 small zucchini, cut in half lengthwise; 2 small summer squash, cut in half lengthwise; 1 Spanish onion, cut into 1/2-inch-thick slices; 1 large red bell pepper, cut in half lengthwise and seeded; 1 large yellow bell pepper, cut in half lengthwise and seeded; ¼ cup chopped fresh basil; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh thyme; 1 teaspoon dried oregano; 2 bay leaves; ½ teaspoon salt; ¼ teaspoon freshly ground pepper

Rating: 4.5 stars

2 Ratings
2 Reviews

In this Provençal classic, roasting rather than sautéing the vegetables enables you to cut back dramatically on the amount of olive oil in the recipe. Source: EatingWell Magazine, September/October 1993

EatingWell Test Kitchen

Directions

Step 1

Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel away as much of the papery skin from garlic as possible and wrap the head loosely in foil. Roast until the garlic is very soft, about 30 minutes. Let cool slightly.

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Step 2

Meanwhile, lightly coat 2 baking sheets with cooking spray. Arrange tomatoes, eggplant slices, zucchini, squash, onion and red and yellow bell peppers on the prepared baking sheets. Roast, turning once, until just tender and browned, about 20 minutes. Let cool slightly. Reduce oven temperature to 350 degrees .
Step 3

Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Roughly chop the roasted vegetables and add to the pan. Stir in basil, oil, thyme, oregano, bay leaves, salt and pepper. Cover and bake, stirring occasionally, until heated through and thickened, about 30 minutes. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.

Nutrition Facts

Per Serving:

155 calories; 5.7 g total fat; 0.8 g saturated fat; 215 mg sodium. 1153 mg potassium; 24.7 g carbohydrates; 7.3 g fiber; 13 g sugar; 5.2 g protein; 3258 IU vitamin a iu; 146 mg vitamin c; 101 mcg folate; 75 mg calcium; 2 mg iron; 65 mg magnesium;

Exchanges:

5 vegetable, 1 fat

Reviews (2)

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2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

10/07/2013

No need to look any further This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor and although time consuming-well worth it. I did add an extra onion along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove slow simmer at this point. enjoy! Pros: Healthy delicious make ahead Cons: Roasting the vegetables can be time consuming Read More

EatingWell User

07/18/2012

Healthy and delicious I have been making this recipe since it was published in 1993 and it is just as good every time. Serve with crusty Italian or French bread. Cons: oven may smoke at high temp due to oil Read More

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Ratatouille of Roasted Vegetables

Ingredients

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