Roast a mélange of vegetables, enough for a big family gathering or several light suppers, as ratatouille is an especially good keeper. Consider freezing individual portions for a very nutritious dinner that reheats quickly in the microwave. Add a sprinkling of grated cheese or stir in some toasted pine nuts for extra protein.
Roasted ratatouille
5
PREP TIME
30 min
Makes
8 cups (2 L)
* PLUS Roasting Time: 60 minutes
Ingredients
- 1 white or red onion
- 2 jalapenos , optional
- 2 sweet bell peppers , preferably 1 red and 1 yellow
- 2 celery stalks
- 1 medium eggplant
- 2 carrots
- 2 parsnips
- 2 potatoes
- 796-mL can diced tomatoes , including juice
- 1 1/2 tsp olive oil
- 4 garlic cloves , minced
- 1 tsp dried oregano leaves
- 1 tsp dried basil
- 1/2 tsp salt
- 125 g green or yellow or Italian flat beans
Instructions
- Preheat oven to 400F (200C). Coarsely chop onion. Seed jalapeño peppers and finely chop. Seed sweet peppers and cut into 1-inch (2.5-cm) strips. Slice celery thickly. Peel eggplant and cut into 1/2-inch (1-cm) cubes. Peel carrots and parsnips. Peel zucchini only if skin is bitter. Slice parsnips and zucchini lengthwise into strips, then cut into 2-inch (5-cm) pieces. Slice carrots. Peel potatoes and cut into 1-inch (2.5-cm) cubes. Combine cut vegetables in a shallow pan with sides that will hold at least 10 cups (2.5 L) such as a broiling pan. Or divide between two pans.
- Stir tomatoes with olive oil, garlic, oregano, basil and salt. Pour over top of vegetables and stir to coat. Spread out vegetables in pan.
- Roast, uncovered, in centre of preheated 400F (200C) oven for 30 minutes. Meanwhile, trim stem ends of beans and leave whole. If using long flat beans, cut into 2-inch (5-cm) lengths. Then add beans. Continue roasting, uncovered and stirring occasionally, until vegetables are done, about 30 more minutes. Ratatouille is good served hot with a sprinkling of Swiss or provolone cheese and crusty bread. Refrigerated, it will keep well for at least 3 days. Or place in an airtight container and freeze.
Nutrition (per serving)
- Calories
- 128,
- Protein
- 3.2 g,
- Carbohydrates
- 28.5 g,
- Fat
- 1.3 g,
- Fibre
- 5 g,
- Sodium
- 319 mg.
FILED UNDER: Big Batch Dinner Healthy Recipes lunch roast side dishes vegetables Vegetarian