Developed by Chef Kyle Shadix, MS, RD
Serving Size: 1 cup
1⁄2 lb eggplant, cut into 1⁄2-inch cubes
2 cups onion, thinly sliced
6 T olive oil, divided
1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
1 lb firm but ripe tomatoes, peeled, seeded, cut into 3⁄8- to 1⁄4-inch-thick strips
2 garlic cloves, pressed
3 T fresh parsley, minced
1 T herbes de Provence*
Cooking instructions: Preheat oven to 400˚F. Stir together eggplant, onion, and 3 T olive oil in large roasting pan. Place in middle of oven, stirring occasionally, for 15 minutes.
Stir in zucchini, bell peppers, and 2 T olive oil and cook for 25 to 30 minutes. While vegetables are roasting, simmer tomatoes, garlic, parsley, herbes de Provence, and remaining 1 T olive oil in heavy saucepan, stirring occasionally until thickened, for 15 minutes
Stir tomatoes into roasted vegetables and season ratatouille with salt, if desired.
(Nutrition per serving: 237 calories, 17g total fat, 2g saturated fat, 15mg Sodium, 18g carbohydrates, 4g fiber, 3.5g protein)