Roasted Ratatouille

Roasting brings out the natural sweetness in the vegetables that make up this low-calorie side dish.

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  • Makes: 4 servings
  • Makes: 4 servings (without focaccia or bread)
  • Prep: 15 mins
  • Roast: 28 mins 450°F

Roasted Ratatouille

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5.0 by 1 people

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Directions

  1. Coat a 15x10x1-inch baking pan with cooking spray. Place eggplant, zucchini, onion, sweet pepper, and parsley in the prepared baking pan.
  2. In a small bowl stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.
  3. Roast, uncovered, in a 450 degree F oven about 20 minutes or until vegetables are tender and lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.
  4. If desired, spoon the roasted vegetables onto the wedges of bread. Makes 4 servings.
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Nutrition Facts (Roasted Ratatouille)

  • Per serving:
  • 120 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 2 mg chol. ,
  • 141 mg sodium ,
  • 18 g carb. ,
  • 4 g fiber ,
  • 4 g pro.
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