Roast Ratatouille
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 69
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 412
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
5 baby eggplant, quartered lengthwise
6 baby zucchini, quartered lengthwise
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper
Directions
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.