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Ratatouille is a classic vegetarian French dish that I made in a sheet pan in no time and got the most caramelized and tender vegetables.
Ingredients
- 1 large eggplant, cut into 1/2-inch cubes
- 2 zucchinis, cut into 1/2-inch slices
- 2 heirloom tomatoes, cut in wedges
- 1 white onion, cut into 1/2-inch-thick rounds
- 1 red bell pepper, cut into 1/2-inch strips
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
Step 3
Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Sodium600mg | 26% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber9g | 33% |
| Total Sugars11g | |
| Protein4g | |
| Vitamin C67mg | 333% |
| Calcium58mg | 4% |
| Iron1mg | 7% |
| Potassium891mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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