Roasted ratatouille
5
- Prep Time30 min
- Total Time30 min
- Makes8 cups (2 L)
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 3.2g, Carbohydrates 28.5g, Fat 1.3g, Fibre 5g, Sodium 319mg.
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.
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