Roasted Ratatouille

Leslie's Featured Recipes.
This roasted vegetable dish is delicious and makes plenty of leftovers for quick weekday lunches and dinners. At only 107 calories per serving, it delivers plenty of fibre and antioxidants. From Bonnie Stern's More Heartsmart Cooking.

Roasted Ratatouille

Ingredients

Quantity Ingredients
1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2-inch rounds
1 lb plum tomatoes, each cut in 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushrooms, cut in quarters
1 sweet red pepper, cut in strips
1 sweet yellow pepper, cut in strips
1 tbsp chopped fresh thyme or 1/2 tsp dried thyme, or to taste
1 tbsp chopped fresh rosemary or 1/2 tsp dried rosemary, or to taste
1/2 tsp salt
1/2 tsp black pepper
1/4 cup shredded fresh basil or chopped fresh parsley
1 tbsp olive oil
1 tbsp balsamic vinegar

Directions

Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in a large, lightly oiled, roasting pan.

Sprinkle with rosemary, thyme, salt and pepper.

Stirring occasionally, roast vegetables in pre-heated 400 degree F oven for 45 minutes, or until tender and browned.

Toss with basil, olive oil and vinegar.

Taste and adjust seasonings if necessary.

Makes 6 servings.

Per Serving: 107 calories, 2.9 g fat (0.4 g saturated fat), 0 mg cholesterol, 19 g carbohydrate, 6 g fibre, 4 g protein, 227 mg sodium

Source: www.food.com