Recipe:

Roasted Vegetable Ratatouille

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Makes 10 cups

Capers give this vegetarian side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.

Ingredients

1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice
1/4 cup extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
2 tablespoons minced fresh garlic
3 tablespoons minced fresh oregano
1/4 teaspoon freshly ground black pepper
3 ounces baby nonpareil capers, drained

Method

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers.

Nutrition

Per serving (1 cup/245g-wt.): 110 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 320mg sodium, 12g total carbohydrate (4g dietary fiber, 6g sugar), 3g protein

Tags: Dairy Free, Vegan, Vegetarian, Low Sodium, Gluten Free, Wheat Free

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