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Roasted Ratatouille

  • Author: Ann
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 2 - 4 servings 1x
  • Category: Sides
  • Method: Roasted
  • Cuisine: French
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cups chopped zucchini
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped eggplant 
  • 1 1/2 cups chopped bell pepper
  • 1 1/2 cups chopped fresh tomato
  • 5 cloves garlic, peeled & chopped
  • About 2 Tablespoons olive oil
  • Red Robin Seasoning & Trader Joe’s 21 Seasoning Salute (or simply salt & pepper)
  • Fresh basil & thyme leaves, chopped

Instructions

  1. Preheat oven to 425 F. Line a large baking sheet with silicon baking mat. Chop the veggies in 1/2 – 3/4 inch chunks and set them on the baking sheet. Toss them all together, then sprinkle with the chopped garlic.
  2. Drizzle with olive oil and toss to coat all the veggies. Sprinkle with seasonings and quickly toss again. I like to do a second sprinkle of seasonings after tossing. 
  3. Roast at 425 for about 30 minutes, stirring halfway. Remove from oven and toss with fresh chopped herbs. Enjoy!

Notes

  • Ratatouille keeps well in the fridge for about a week in a covered container and is also freezer friendly. 

Nutrition

  • Calories: 108
  • Fiber: 3 g
  • Protein: 2 g

Keywords: Ratatouille, French, Eggplant, Zucchini, Tomato, Roasted, Heart Healthy, Diabetic, Gluten Free, Vegan