Oven-roasted ratatouille
0
Points®
Total Time
2 hr 20 min
Prep
25 min
Cook
1 hr 55 min
Serves
12
Difficulty
Easy
This ratatouille features a fantastic mix of flavors, with fresh tomatoes, bell peppers, zucchini, and eggplant. Enjoy as a side dish, tossed with pasta, or as an omelet filling—the possibilities are endless, and conveniently all come together in the oven...though the key to this recipe's success starts before it hits the oven. It’s actually all in your chopping technique. Cut the vegetables into fairly large chunks, about 1-inch pieces. Even the onion should not be diced. That way, the vegetables will soften without losing their shape while roasting away in the oven.
Ingredients
Cooking spray
4 spray(s), divided
Uncooked onion
2 large, yellow, chopped
Garlic
4 clove(s), minced
Tomato
4 large, chopped
Bell pepper
4 item(s), medium, 2 green and 2 red, chopped*
Uncooked zucchini
2 large, chopped
Eggplant
2 medium, stemmed, chopped (no need to peel)
Fresh basil
½ cup(s), leaves, fresh, chopped
Fresh oregano
2 Tbsp, leaves, packed
Fresh thyme
2 Tbsp, leaves
Table salt
1 tsp
Black pepper
1 tsp, freshly ground