Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
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