Roasted Ratatouille

Ingredients:

• 3 1/2 cups eggplant (1 small eggplant) cubed
• nonstick olive oil cooking spray
• 1 cup yellow summer squash or 1 small zucchini, cubed
• 8 pearl onions, halved
• 1 medium yellow bell pepper, cut into 1-inch strips
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/8 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 large tomatoes, chopped
• 1 1/2 tsp. lemon juice

Makes 4 Side-dish Servings

1. Place eggplant in a single layer on a baking pan. Sprinkle with salt. Let sit for 10 minutes. Rinse and pat dry.
2. Preheat oven to 450 F. Coat a 15x10x1-inch baking pan with nonstick cooking spray. place eggplant, squash, onions, bell pepper, and parsley in the prepared pan.
3. In a small bowl, stir together olive oil, garlic, salt and pepper. Drizzle over vegetables in the baking pan; toss gently to coat. Spread in an even layer.
4. Roast about 20 minutes or until vegetables are tender and lightly brown, stirring periodically. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8-10 minutes more or until tomatoes are very soft and start to release their natural juices. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ratatouille is the official side dish of France. The dish originated in Nice (near Provence) with the full name of ratatouille niçoise. It's a colorful stewed vegetable dish with 5 vegetables (eggplant, zucchini, bell peppers, onions and tomatoes), garlic and a blend of herbs (thyme, marjoram, fennel, basil, bay leaf or herbes de Provence). Ratatouille is served as a side dish  that goes well with any protein and it's also great served by itself.