Ratatouille, a traditional French vegetable dish of eggplant, bell peppers, onions, summer squash and tomatoes, is an ideal side dish to serve with grilled or roasted fish or chicken.
Special Diets:
Ingredients
Method
Preheat the oven to 425°F.
Line 2 large baking sheets with parchment paper.
Place peppers and eggplant on one sheet, squash and zucchini on the second sheet.
Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes.
Cool vegetables slightly, then coarsely chop.
Meanwhile, combine broth and olives in a blender and blend until smooth.
Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes.
Bring to a boil, lower heat, cover and simmer until tomatoes are very soft, about 20 minutes.
Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes.
Stir in parsley and vinegar; cook 5 minutes more.
Nutritional Info
Serving Size
Calories
80
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.