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Name: Roasted Ratatouille
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Dried whole thyme; 2 c Seeded chopped unpeeled; 1/4 ts Salt; 2 Cloves garlic, crushed; 2 tb Chopped fresh parsley; 1 Unpeeled eggplant, (1-pound); 2 ts Olive oil, divided; 3 md Zucchini, (1 pound) cut; 1/8 ts Pepper; Vegetable cooking spray; 1 1/2 c Cut green bell pepper,; 1 1/2 c Vertically sliced onion; 1 1/2 c Cut red bell pepper,

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INGREDIENTS

1/2 ts Dried whole thyme
2 c Seeded chopped unpeeled
1/4 ts Salt
2 Cloves garlic, crushed
2 tb Chopped fresh parsley
1 Unpeeled eggplant, (1-pound)
2 ts Olive oil, divided
3 md Zucchini, (1 pound) cut
1/8 ts Pepper
Vegetable cooking spray
1 1/2 c Cut green bell pepper,
1 1/2 c Vertically sliced onion
1 1/2 c Cut red bell pepper,

Servings

INSTRUCTIONS

Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside. Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until tender. Add tomato; saute 5 minutes. Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup). Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 247mg Sodium Recipe by: Cooking Light, Sept 1993, page 130 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.

NOTES

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Roasted Ratatouille

1/2 ts Dried whole thyme
2 c Seeded chopped unpeeled
1/4 ts Salt
2 Cloves garlic, crushed
2 tb Chopped fresh parsley
1 Unpeeled eggplant, (1-pound)
2 ts Olive oil, divided
3 md Zucchini, (1 pound) cut
1/8 ts Pepper
 Vegetable cooking spray
1 1/2 c Cut green bell pepper,
1 1/2 c Vertically sliced onion
1 1/2 c Cut red bell pepper,

Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1  teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a  baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14  minutes or until browned; place eggplant wedges in a large bowl, and set  aside.    Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss  well. Arrange zucchini in a single layer on a baking sheet coated with  cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add  to eggplant, and set aside.    Coat a large nonstick skillet with cooking spray; place over medium heat  until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until  tender. Add tomato; saute 5 minutes.    Stir in eggplant mixture, parsley, and the remaining ingredients. Cover,  reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1  cup).    Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g  Carbohydrate; 0mg Cholesterol; 247mg Sodium    Recipe by: Cooking Light, Sept 1993, page 130    Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 6 Servings

Calories: 17
Calories from Fat: 15 (88%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 15.1mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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