Roasted Sole Ratatouille

Oxmoor House
4 servings.

Ingredients

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4 cups cubed eggplant
2 cups fresh or frozen whole-kernel corn, thawed
1 1/2 cups sliced zucchini
1 medium onion, peeled and sliced
1 large sweet red pepper, cut into very thin strips
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Vegetable cooking spray
4 (4-ounce) sole fillets
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

Preparation

Combine first 10 ingredients in a large bowl; toss well. Place in a roasting pan coated with cooking spray. Cover and bake at 425° for 45 minutes.

Arrange fish over vegetable mixture, and sprinkle with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.

Created date

August 2009

Nutritional Information

Calories 275
Caloriesfromfat 19 %
Fat 5.9 g
Satfat 2.1 g
Monofat 2 g
Polyfat 1 g
Protein 29.5 g
Carbohydrate 29.1 g
Fiber 0.0 g
Cholesterol 67 mg
Iron 0.0 mg
Sodium 391 mg
Calcium 0.0 mg