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Roasted Vegetable Ratatouille

Makes 10 cups
Time 1 hr 30 min
Capers give this vegetarian summer side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.
Ingredients
  • 1 medium eggplant (about 1 lb) 1/2-inch dice
  • 1/4 teaspoon fine sea salt
  • 2 medium zucchini (about 1 lb) 1-inch dice
  • 2 medium yellow squash (about 1 lb) 1-inch dice
  • 1 medium yellow onion 1-inch diced
  • 1 medium red bell pepper 1-inch dice
  • 1/4 cup extra-virgin olive oil
  • 1 pound Roma tomatoes 1-inch dice
  • 3 cloves garlic finely chopped
  • 3 tablespoons finely chopped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 1 (2.0-ounce) jar baby nonpareil capers drained
  • 1/2 cup red wine vinegar
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.

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.
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  • 1 medium eggplant (about 1 lb) 1/2-inch dice
  • 1/4 teaspoon fine sea salt
  • 2 medium zucchini (about 1 lb) 1-inch dice
  • 2 medium yellow squash (about 1 lb) 1-inch dice
  • 1 medium yellow onion 1-inch diced
  • 1 medium red bell pepper 1-inch dice
  • 1/4 cup extra-virgin olive oil
  • 1 pound Roma tomatoes 1-inch dice
  • 3 cloves garlic finely chopped
  • 3 tablespoons finely chopped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 1 (2.0-ounce) jar baby nonpareil capers drained
  • 1/2 cup red wine vinegar