Roasted Vegetable Ratatouille

By dashy_65

Ingredients

• 2 lg red bull peppers, cut in half, seeded
• 2 sm zucchini, cut in half lengthwise
• 1 (1 1/4 lb) eggplant, peeled, cut into 1/2" slices
• 1/2 elephant garlic, outer skin removed, top cut off
• 3 lg (3 C.) tomatoes, cut into 1/2" pcs.
• 2 bay leaves
• 2 T. olive oil
• 1 t. salt
• 8 oz fresh fettuccine, cooked, drained

Details

Servings 6

Preparation

Step 1

Spray two 15X10 jelly roll pans with Pam; add peppers, zucchini, eggplant and garlic. Bake 25 mins at 400* turning once, until just tender. Cool slightly.

Cut vegies into large chunks. Squeeze out garlic pulp. In Dutch oven place vegies and garlic. Add all remaining ingds. except fettuccine. Cook over medium heat, stirring occasionally, until mixture comes to full boil *8 to 10 mins).

Reduce heat to medium low. Cover; cook, stirring occasionally, until tender 30 to 40 mins. Remove bay leaves. Reserve 1 1/2 cups for Hot Mozzarella Rounds. Cover, refrigerate. Spoon remaining mixture over cooked fettuccine.

210 cal, 35g carbs, 6g fat, 380mg sodium