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Roasted Vegetables Ratatouille-Style (P, KLP, TNT)
Source: "MealLeaniYumm!" by Norene Gilletz
Serves: 8

1 medium eggplant, cut in strips or slices
1 teaspoon salt
1 large red onion, halved and sliced
2 red peppers, cut in strips or slices
2 green peppers, cut in strips or slices
2 medium zucchini, cut in strips or slices
1 cup mushrooms, sliced
4 tomatoes, sliced
4 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoon dried basil [or 2 tablespoons fresh, minced]
1/4 teaspoon dried thyme, if desired
Salt and pepper to taste

Sprinkle eggplant strips with salt. Place in a colander or strainer over a bowl. Let stand 20 minutes. Press out excess liquid.

Combine with remaining ingredients in large mixing bowl and mix well. [May be prepared 3 or 4 hours in advance, covered and refrigerated until needed.] Spread in a single layer on a large baking sheet which as been sprayed with vegetable cooking spray.

Preheat oven to 450°F. Bake uncovered on top rack of oven for 20 to 25 minutes or until well browned and tender crisp. Stir 2 or 3 times during cooking.

These vegetables are scrumptious served at room temperature over salad greens, or at any temperature as a side dish. Any way you serve them, they're a winner. Reheats well, especially in the microwave. Do not freeze.

Posted by Faygie

Nutritional Info Per Serving: 97 calories; 4g fat [0.6g saturated; 0mg cholesterol; 2g protein; 16g carbohydrate; 303mg sodium; 562mg potassium; 1mg iron; 4g fiber; 32mg calcium