Oven-Roasted Ratatouille
0
Points®
Total time: 2 hr 20 min • Prep: 25 min • Cook: 1 hr 55 min • Serves: 12 • Difficulty: Easy
A fantastic mix of flavors. Enjoy as a side dish, tossed with pasta or as an omelet filling.
Ingredients
Cooking spray
4 spray(s), divided
Onion
2 large, yellow, chopped
Garlic clove
4 clove(s), medium, minced
Tomato
4 large, chopped
Bell pepper
4 item(s), medium, 2 green and 2 red, chopped
Zucchini
2 large, chopped
Eggplant
2 medium, stemmed, chopped (no need to peel)
Fresh basil
½ cup(s), leaves, fresh, chopped
Fresh oregano
2 tbsp(s), leaves, packed
Fresh thyme
2 tbsp(s), leaves
Table salt
1 tsp(s)
Black pepper
1 tsp(s), freshly ground
Instructions
1
Position rack in center of oven and preheat oven to 400°F (204°C).
2
Spray a large roasting pan with cooking spray. Add onions and garlic to pan; spray lightly with nonstick spray. Roast for 10 minutes, tossing twice.
3
Add tomatoes, bell peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Toss well. Bake, tossing occasionally, until vegetables are softened, tomatoes have broken down, and there’s some bubbling liquid in the pan, about 35 minutes. Cool for a few minutes before using or serving.
4
Serving size: 1 cup
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