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Roasted Sole Ratatouille

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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