Ratatouille of Roasted Vegetables
From EatingWell: September/October 1993
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the amount of olive oil in the recipe.
- 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
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Set oven racks at the two lowest levels; preheat to 450°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.
- 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°.
- 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.
Per serving: 163 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 219 mg sodium; 1286 mg potassium.
Nutrition Bonus: Vitamin C (250% daily value), Vitamin A (74% dv), Potassium (37% dv), Folate (27% dv), Magnesium (17% dv).
Carbohydrate Servings: 1
Exchanges: 5 vegetable, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- September/October 1993