Roasted Ratatouille

Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2-4 serving(s)
Ingredients: cooking spray; 3 1/2 cups cubed eggplants (1 small); 1 cup zucchini (1 small); 8 white pearl onions, Halved; 1 medium yellow sweet pepper, cut into 1 inch strips; 2 tablespoons fresh parsley; 1 tablespoon olive oil; 2 garlic cloves, minced; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 large tomatoes, chopped; 1 1/2 teaspoons lemon juice

Submitted by FrVanilla

"Healthy and delicious roasted veggies. Great served with bread and salad."

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Ready In:: 43mins
Ingredients:: 12
Serves:: 2-4

ingredients

cooking spray
3 ¹⁄₂ cups cubed eggplants (1 small)
1 cup zucchini (1 small)
8 white pearl onions, Halved
1 medium yellow sweet pepper, cut into 1 inch strips
2 tablespoons fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
2 large tomatoes, chopped
1 ¹⁄₂ teaspoons lemon juice

directions

Coat a 15x10x1 inch pan with cooking spray. Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
In a small bowl, stir together garlic, oil, salt and pepper. Drizzle over vegetables; toss to coat.
Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. Stir in tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.