Roasted Ratatouille with Balsamic Vinegar

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)

Recipe from

Cooking Light

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


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.