Capers give this vegetarian summer side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.
Special Diets:
Ingredients
Method
Preheat oven to 425°F.
Dice eggplant first.
Combine with salt, set aside in a colander to drain for at least 15 minutes.
In a roasting dish, combine zucchini, squash, onion, bell pepper and olive oil.
Add eggplant and toss to combine.
Roast until vegetables are beginning to brown around the edges, about 30 minutes.
Add tomatoes, garlic, vinegar, oregano and black pepper.
Toss to combine, then cook until the vegetables are cooked through and the mixture is saucy, about 20 minutes.
Toss with capers before serving.
Nutritional Info
Serving Size
1 cup
Calories
110
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.