Roasted ratatouille

1

PREP TIME

30 min

Makes

8 cups (2 L)

* PLUS Roasting Time: 60 minutes

Ingredients

  • 1 white or red onion
  • 2 jalapenos , optional
  • 2 sweet bell peppers , preferably 1 red and 1 yellow
  • 2 celery stalks
  • 1 medium eggplant
  • 2 carrots
  • 2 parsnips
  • 2 potatoes
  • 796-mL can diced tomatoes , including juice
  • 1 1/2 tsp olive oil
  • 4 garlic cloves , minced
  • 1 tsp dried oregano leaves
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 125 g green or yellow or Italian flat beans

Instructions

  • Preheat oven to 400F (200C). Coarsely chop onion. Seed jalapeño peppers and finely chop. Seed sweet peppers and cut into 1-inch (2.5-cm) strips. Slice celery thickly. Peel eggplant and cut into 1/2-inch (1-cm) cubes. Peel carrots and parsnips. Peel zucchini only if skin is bitter. Slice parsnips and zucchini lengthwise into strips, then cut into 2-inch (5-cm) pieces. Slice carrots. Peel potatoes and cut into 1-inch (2.5-cm) cubes. Combine cut vegetables in a shallow pan with sides that will hold at least 10 cups (2.5 L) such as a broiling pan. Or divide between two pans.
  • Stir tomatoes with olive oil, garlic, oregano, basil and salt. Pour over top of vegetables and stir to coat. Spread out vegetables in pan.
  • Roast, uncovered, in centre of preheated 400F (200C) oven for 30 minutes. Meanwhile, trim stem ends of beans and leave whole. If using long flat beans, cut into 2-inch (5-cm) lengths. Then add beans. Continue roasting, uncovered and stirring occasionally, until vegetables are done, about 30 more minutes. Ratatouille is good served hot with a sprinkling of Swiss or provolone cheese and crusty bread. Refrigerated, it will keep well for at least 3 days. Or place in an airtight container and freeze.

Nutrition (per serving)

  • Calories
  • 128,
  • Protein
  • 3.2 g,
  • Carbohydrates
  • 28.5 g,
  • Fat
  • 1.3 g,
  • Fibre
  • 5 g,
  • Sodium
  • 319 mg.

Roast a mélange of vegetables, enough for a big family gathering or several light suppers, as ratatouille is an especially good keeper. Consider freezing individual portions for a very nutritious dinner that reheats quickly in the microwave. Add a sprinkling of grated cheese or stir in some toasted pine nuts for extra protein.

FILED UNDER:
MORE RECIPES LIKE THIS
RECIPE COLLECTIONS
SEE MORE