Oven-roasted ratatouille
0
Points®
Total time: 2 hr 20 min • Prep: 25 min • Cook: 1 hr 55 min • Serves: 12 • Difficulty: Easy
This ratatouille features a fantastic mix of flavors, with fresh tomatoes, bell peppers, zucchini, and eggplant. Enjoy as a side dish, tossed with pasta, or as an omelet filling—the possibilities are endless, and conveniently all come together in the oven...though the key to this recipe's success starts before it hits the oven. It’s actually all in your chopping technique. Cut the vegetables into fairly large chunks, about 1-inch pieces. Even the onion should not be diced. That way, the vegetables will soften without losing their shape while roasting away in the oven.
Ingredients
Cooking spray
4 spray(s), divided
Uncooked onion
2 large, yellow, chopped
Garlic
4 clove(s), minced
Tomato
4 large, chopped
Bell pepper
4 item(s), medium, 2 green and 2 red, chopped*
Uncooked 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, leaves, packed
Fresh thyme
2 Tbsp, leaves
Table salt
1 tsp
Black pepper
1 tsp, freshly ground
Instructions
1
Position rack in center of oven and preheat oven to 400°F.
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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