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Roasted Ratatouille with Balsamic Vinegar

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.