Roast squash ratatouille
101
- Prep Time30 min
- Total Time1 h 5 min
- Makes12 cups
Ingredients
2 zucchini
1 large eggplant
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 to 3 leeks
1 small butternut squash
1 pint grape or cherry tomatoes
1/4 cup olive oil
2 tsp dried basil
1 tsp salt
1 tsp dried thyme
1 tsp crumbled rosemary
1 lemon
1 tsp granulated sugar
2 gralic cloves, minced
3 tbsp olive oil
1 cup shredded fresh basil, optional
1 cup crumbled feta, optional
Instructions
Arrange oven racks in top and bottom third of oven. Preheat to 400F (200C). Slice zucchini in half lengthwise, then into large chunks. Chop unpeeled eggplant into similar size chunks. Coarsely chop peppers. Slice off and discard dark green tops and roots from leeks. Slice leeks in half lengthwise. Fan out and rinse under water. Thinly slice. Peel squash. (Microwaving on high for a couple of min. makes this easier.) Cut into pieces same size as zucchini. Place veggies and tomatoes in a very large bowl. Add olive oil, basil, salt, thyme and rosemary. Toss to coat. Spread over two large baking sheets.
Roast in top and bottom third of oven until squash is tender but not mushy, 35 to 45 min. Rotate sheets and stir veggies halfway through. Squeeze juice from lemon into a bowl. Stir in sugar and garlic. Whisk in oil. Turn cooked vegetable into a large bowl. Drizzle with half of dressing and toss. Taste and add more dressing if needed. Great warm or at room temperature or cover and refrigerate up to 2 days. Add basil and feta just before serving.
Nutrition (per serving)
Calories 112, Protein 1.6g, Carbohydrates 14.2g, Fat 6.5g, Fibre 3.2g, Sodium 198mg.
