Roasted Ratatouille with Balsamic Vinegar

Cooking Light
Eggplant, zucchini, and onion are coated with a blend of herbs and spices prior to baking. This dish nicely complements beef or chicken.
4 servings (serving size: 1 cup)


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1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 medium zucchini, halved crosswise and cut lengthwise into (1/4-inch) slices
2 small onions, cut into (1/4-inch) slices
1 (3/4-pound) eggplant, peeled and cut crosswise into (1/4-inch) slices
Cooking spray
2 tablespoons balsamic vinegar
1/2 cup drained bottled roasted red bell peppers, cut into (1/4-inch) strips
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped kalamata olives


Preheat oven to 425°.

Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add zucchini, onions, and eggplant; seal and shake to coat. Arrange vegetables in a shallow roasting pan coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 425° for 20 minutes; drizzle with vinegar. Bake an additional 20 minutes or until vegetables are tender. Combine vegetables, peppers, parsley, and olives, tossing well.

Created date

February 2005

Nutritional Information

Calories 91
Caloriesfromfat 16 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 18.3 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 271 mg
Calcium 62 mg