Free Recipe Roasted Ratatouille
Recipe Type: V Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Ratatouille Recipe
1 Unpeeled eggplant, (1-pound)
-cut crosswise into 3/4-inch
-slices
2 ts Olive oil, divided
Vegetable cooking spray
3 md Zucchini, (1 pound) cut
-crosswise into 3/4-inch
-slices
1-1/2 c Vertically sliced onion
2 Cloves garlic, crushed
1-1/2 c Cut red bell pepper,
-(1-inch-square)
1-1/2 c Cut green bell pepper,
-(1-inch-square)
2 c Seeded chopped unpeeled
-tomato
2 tb Chopped fresh parsley
1/2 ts Dried whole thyme
1/4 ts Salt
1/8 ts Pepper
Roasted Ratatouille Preparation
Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside. Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until tender. Add tomato; saute 5 minutes. Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup). Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 247mg Sodium Recipe by: Cooking Light, Sept 1993, page 130 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 6
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