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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 16%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 18.3g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 271mg
  • Calcium: 62mg


  • 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


  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.
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