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Ratatouille II

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Ingredients

  • 1 small eggplant - (abt 1 1/4 lbs) cut 1" pieces
  • 1/3 cup olive oil
  • 4 garlic cloves pressed
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly-ground black pepper
  • 1 medium zucchini cut 1" pieces
  • 1 yellow squash cut 1" pieces
  • 1 small red pepper cut 1/2" pieces
  • 1 small tomato cut 1/2" pieces
  • 1 small onion thinly sliced

Details

Servings 6

Preparation

Step 1

Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.

Heat oven to 425 degrees. In a 10- by 15-inch baking dish, mix oil, garlic, salt, rosemary, thyme, and pepper. Add vegetables, toss to coat evenly with oil mixture.

Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.

This recipe yields 6 servings.

Carbohydrates: 11 grams
Net Carbs: 7.5 grams
Fiber: 4 grams
Protein: 2 grams
Fat: 12.5 grams
Calories: 154

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