Rustic Roasted Ratatouille & Potato Wedges
0 Picture
Ingredients
- 10.5 oz potatoes
- 7 oz eggplant, cut into wedges
- 4.5 oz red onion, sliced into rings
- 7 oz seeded, mixed bell peppers, sliced
- 6 oz zucchini, sliced
- 4.5 oz cherry tomatoes
- scant 1/2 cup low-fat cream cheese
- 1 tsp honey
- pinch of smoked paprika
- 1 tsp chopped fresh flat leaf parsley
- for the marinade
- 1 tsp vegetable oil
- 1 tbsp lemon juice
- 4 tbsp white wine
- 1 tsp sugar
- 4 tbsp of chopped mixed
Details
Servings 4
Preparation
Step 1
1. Preheat the oven to 400F. Bake the potatoes in their skins for 30 minutes, then remove, and cut into wedges - the flesh should not be completely cooked.
2. To make the marinade, put all the ingredients in a bowl and blend together. with a hand-held blender until smooth, or process in a food processor.
3. Put the potato wedges into a large bowl with the eggplant, onion, bell peppers, and zucchini, pour the marinade over the vegetables, and mix thoroughly.
4. Spread out the vegetables on a nonstick baking sheet and roast, turning occasionally, for 25-30 minutes, or until golden brown and tender. Add the tomatoes for the last 5 minutes of the cooking time just to split the skins and warm slightly.
5. Combine the cream cheese, honey, and paprika in a bowl. Serve the vegetables with a little of the cream cheese mixture, sprinkled with chopped parsley.
Nutrients:
Calories 200, Fat 3g, Sat Fat 1g, Salt 0.06 g
Review this recipe