Ratatouille, a traditional French vegetable dish with eggplant, bell peppers, onions, squash and tomatoes, is an ideal side dish to serve with roasted fish or chicken. It's equally good no matter the season, too. Serve with Herb and Asiago Toasts, if you like.
Special Diets:
Ingredients
Method
Preheat the oven to 425°F. Toss eggplant with 1 teaspoon of the salt, and set aside in a paper-towel-lined bowl while preparing the other vegetables.
Combine remaining 1/2 teaspoon salt, oil, garlic, herbes de Provence, chile flakes and pepper in a small bowl. Put the bell peppers, onions and zucchini into a large bowl and pour the oil mixture over them. Pat eggplant dry with another paper towel and toss with vegetables, coating everything thoroughly. Spread vegetables in a single layer on a baking sheet and roast, stirring once or twice, until golden and very soft, 30 to 35 minutes.
Put tomatoes into a large bowl and break them up using your hands or a spoon. Add roasted vegetables and vinegar and stir well. Cool to room temperature before serving, or cover and refrigerate overnight.
Nutritional Info
Serving Size
Calories
230
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.