Roasted Ratatouille Recipe

Want your kids to eat more veggies? Try Ratatouille, a traditional French vegetable-based dish, packed with nutrients your family doesn't get enough of on a daily basis.

Ingredients

1 small red onion
2 medium cloves garlic
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 large tomato
3 tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Cooking spray

Directions

Before you begin: Wash your hands.

1. Preheat oven to 425°F.
2. Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash and tomato.
3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated.
5. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15 to 20 minutes more.

Chef's Tips

• If fresh tomatoes are not in season or not available in your store, use 1 (14 ½-ounce) can diced tomatoes, no salt added. Drain in a colander. Add to baking sheet in step 6.
• Serve over polenta, spinach, brown rice, whole wheat pasta or with hearty whole grain bread.
• Top with grated Parmesan cheese, if you like.
• For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.

Nutrition Information

Serving size: 1½ cups
Serves 4

Calories: 160; Total Fat: 11g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbohydrate: 14g; Dietary Fiber: 6g; Sugars: 7g; Protein: 3g; Vitamin A: 15%; Vitamin C: 45%; Calcium: 6%; Iron: 6%.