Roasted Ratatouille Recipe

Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 3 ½ cups cubed eggplants (1 small); 1 cup zucchini (1 small); 8 white pearl onions, Halved; 1 medium yellow sweet pepper, cut into 1 inch strips; 2 tablespoons fresh parsley; 1 tablespoon olive oil; 2 garlic cloves, minced; ⅛ teaspoon salt; ⅛ teaspoon pepper; 2 large tomatoes, chopped; 1 ½ teaspoons lemon juice

Servings: persons

cooking spray
3 ½ cups cubed eggplants (1 small)
1 cup zucchini (1 small)
8 white pearl onions, Halved
1 medium yellow sweet pepper, cut into 1 inch strips
2 tablespoons fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
⅛ teaspoon salt
⅛ teaspoon pepper
2 large tomatoes, chopped
1 ½ teaspoons lemon juice

1
Coat a 15x10x1 inch pan with cooking spray.
2
Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
3
In a small bowl, stir together garlic, oil, salt and pepper.
4
Drizzle over vegetables; toss to coat.
5
Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once.
6
Stir in tomatoes and lemon juice.
7
Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 3 ½ cups cubed eggplants (1 small), 1 cup zucchini (1 small), 8 white pearl onions, Halved, and more.

Yes, Roasted Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Ratatouille

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