Roasted Ratatouille with Balsamic Vinegar

Eggplant, zucchini, and onion are coated with a blend of herbs and spices prior to baking. This dish nicely complements beef or chicken.

Yield: 4 servings (serving size: 1 cup)

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

Preparation

Preheat oven to 425°.

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.

Nutritional Information

Calories:

91 (16% from fat)

Fat:

1.6g (sat 0.3g,mono 0.7g,poly 0.4g)

Protein:

3.6g

Carbohydrate:

18.3g

Fiber:

5.8g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

271mg

Calcium:

62mg