Ingredients
- 1 Red Onion Small
- 2 Garlic Cloves Medium
- 1 Eggplant Small
- 1 Zucchini Medium
- 1 Yellow Squash Medium
- 1 Tomato Large
- 3 Tablespoons Canola Oil
- 1 teaspoon Basil Dried
- 1 teaspoon Oregano Dried
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Equipment
- Oven
- Baking Sheet
- Medium Bowl
Instructions
- Preheat oven to 425°F.
- Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
- Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
- In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
- Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
- Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden and crisp, about 15-20 minutes more.
Video
Notes
- Serve over polenta, spinach, brown rice, whole wheat pasta, or with hearty whole grain bread.
- Top with grated Parmesan cheese, if you like.
- For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.
Nutrition
Nutrition Facts
Ratatouille
Amount per Serving
Calories
158
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
156
mg
7
%
Potassium
646
mg
18
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
490
IU
10
%
Vitamin C
26
mg
32
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Eggplant, Garlic, Garlic Cloves, Onion, Onions, Oregano, Red Onion, Squash, Tomato, Yellow Squash, Zucchini