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This simple sheet pan ratatouille recipe is easy and delicious.
Ingredients
- 1 (1 pound) eggplant, cut into 1-inch cubes
- 1 zucchini, sliced
- 1 small green bell pepper, chopped
- 1 onion, coarsely chopped
- cooking spray
- ¼ teaspoon ground black pepper, divided
- 1 tomato, chopped
- 1 tablespoon extra-virgin olive oil
- ¼ cup chopped fresh parsley
- 3/8 teaspoon salt, divided
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
Step 3
Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
Step 4
Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 76 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium194mg | 8% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber5g | 19% |
| Protein2g | |
| Potassium517mg | 11% |
*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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source by allrecipe
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