Roasted Ratatouille with Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Eggplant, zucchini, and onion are coated with a blend of herbs and spices prior to baking. This dish nicely complements beef or chicken. Ingredients:
1 1/2 teaspoons chopped fresh cilantro |
1/2 teaspoon old bay seasoning |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
2 medium zucchini, halved crosswise and cut lengthwise into (1/4-inch) slices |
2 small onions, cut into (1/4-inch) slices |
1 (3/4-pound) eggplant, peeled and cut crosswise into (1/4-inch) slices |
cooking spray |
2 tablespoons balsamic vinegar |
1/2 cup drained bottled roasted red bell peppers, cut into (1/4-inch) strips |
1/4 cup chopped fresh parsley |
1/4 cup coarsely chopped kalamata olives |
Directions:
1. Preheat oven to 425°.
2. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add zucchini, onions, and eggplant; seal and shake to coat. Arrange vegetables in a shallow roasting pan coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 425° for 20 minutes; drizzle with vinegar. Bake an additional 20 minutes or until vegetables are tender. Combine vegetables, peppers, parsley, and olives, tossing well.
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