Rustic Ratatouille
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped garlic
- vegetable oil cooking spray
- 3 tablespoons chopped fresh basil
- 1 teaspoon salt, divided
Preparation Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil. Per serving: 422 calories, 20 g fat, 3 g saturated, 53 g carbohydrates, 12 g fiber, 10 g protein Nutritional analysis provided by Self
Preparation Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil. Per serving: 422 calories, 20 g fat, 3 g saturated, 53 g carbohydrates, 12 g fiber, 10 g protein Nutritional analysis provided by Self
