Easy Roasted Ratatouille
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This delicious ratatouille is easy to prepare and comes together by first roasting the squash and peppers in the oven on a sheet pan, then combining them with diced tomatoes, onions, and garlic for a flavorful meatless main dish or side dish. Serve with gluten-free bread and enjoy!
Recipe Profile:
Mediterranean diet
Paleo
Whole30
Vegetarian
Vegan
Gluten-Free
Dairy Free
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Prep Your Space:
1 mixing bowl
Servings: 4
Ingredients:
1 medium eggplant, diced into cubes
1 zucchini, diced into cubes
1 yellow squash, diced into cubes
1 bell pepper (red, orange, or yellow), cut into bite-sized pieces
1 red onion, chopped
3-4 Tablespoons olive oil
4 cloves garlic, minced (about 1 Tablespoon)
1 (14.5 oz) can diced tomatoes
Handful fresh basil, chopped
1 teaspoon red pepper flakes
1 teaspoon dried oregano
salt and pepper to taste
Directions:
Preheat the oven to 425 degrees F.
In a bowl, add the cubed eggplant and drizzle with a small amount of olive oil until evenly coated. Lay out onto a sheet pan lined with parchment paper and sprayed with baking spray in a single layer.
Combine the zucchini, yellow squash, and bell pepper in a bowl. Drizzle with olive oil and mix until the veggies are evenly coated.
Lay out onto a second greased sheet pan (lined with parchment paper), making sure the veggies are spread out in a single layer. Season with salt and pepper.
Roast both sheet pans for about 15-20 minutes until the veggies are soft and roasted.
While the veggies are roasting, add the chopped red onion and about 1 Tablespoon of olive oil to a pot.
Cook over medium heat on the stove until the onions become soft. Add the garlic and cook for 1 more minute.
Add the diced tomatoes to the pot and bring to a simmer.
Once the veggies are done roasting in the oven, add them to the pot.
Allow to simmer for about 10 minutes, then add the fresh basil, red pepper flakes, oregano, salt and pepper and mix.
Serve warm with toasted gluten free bread.
Nutrition:
Calories: 211 | Total Fat: 14 g | Total Carb: 19 g | Protein: 3 g
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