Roasted Ratatouille with Eggs & Cheese
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.
1 starch, 3 vegetable, 2 medium-fat meat, 2 fat