Roasted Ratatouille

1 (1-pound) unpeeled eggplant, cut crosswise into 3/4-inch slices
2 teaspoons olive oil, divided
vegetable cooking spray
3 medium zucchini, cut crosswise into 3/4-inch slices (about 1 pound)
1-1/2 cups vertically sliced onion
2 cloves garlic, crushed
1-1/2 cups (1-inch-square) cut red bell pepper
1-1/2 cups (1-inch-square) cut green bell pepper
2 cups seeded, chopped unpeeled tomato
2 tablespoons chopped fresh parsley
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/8 teaspoon pepper

1 Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1 teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 14 minutes or until browned; place eggplant wedges in a large bowl, and set aside.

2 Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss well. Arrange zucchini in a single layer on a baking sheet coated with cooking spray. Broil 5-1/2 inches from heat 7 minutes or until browned; add to eggplant, and set aside.

3 Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion, garlic, and bell peppers; sauté 10 minutes or until tender. Add tomato; sauté 5 minutes.

4 Stir in eggplant mixture, parsley, and the remaining ingredients. Cover, reduce heat, and simmer 15 minutes.

Yield: 6 servings (serving size: 1 cup).



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