Roasted Ratatouille
This classic Provençal dish is made easy by roasting all the vibrant vegetables together in the oven. The process enhances their natural sweetness and creates a rich, caramelized flavor without making them mushy. Enjoy this versatile ratatouille hot or cold as a flavorful side or as a delightful main course over pasta with fresh herbs and toasted nuts.
Instructions
- 1
Preheat the oven to 425F.
- 2
Cut the eggplant (1.5 lb) and zucchini (2) into approximately 0.75-inch pieces. For slender eggplants, simply slice them; for larger Japanese eggplants, halve lengthwise and slice. Quarter zucchini lengthwise and slice. Leave cherry tomatoes (14 oz) whole; if using regular tomatoes, cut into 1-inch pieces.
- 3
Spray an extra-large baking dish with [oil spray] and add all the [vegetables]. Toss them with the fresh rosemary (1 tbsp), and sprinkle with [salt] and [pepper].
- 4
Lightly spray the top of the [vegetables] with [oil spray] and place in the oven.
- 5
Bake for minutes (20) and then stir.
- 6
Bake for about minutes (20) more, stirring every minutes (10). Continue to cook until the [vegetables] are tender but not dried out; some liquid should remain in the dish.
- 7
Serve hot or cold as a side dish. For a main course, serve over [linguine], sprinkled with toasted [pine nuts] and fresh [fresh basil].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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