Roasted Ratatouille with Balsamic Vinegar

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Roasted Ratatouille with Balsamic Vinegar

 

1-1/2 tsp. fresh cilantro, chopped

1/2 tsp. Old Bay seasoning

1/2 tsp. dried oregano

1/2 tsp. dried thyme

2 medium zucchini, halved lengthwise and into 1/4 " slices

2 small onions, cut into 1/4 " slices

1 (3/4 lb.) eggplant, peeled and cut lengthwise and cut into 1/4 " slices

 Cooking spray

2 TB white or dark balsamic vinegar

1/2 cup drained bottled roasted red bell peppers, cut into 1/4 " strips

1/4 cup fresh parsley, chopped

1/4 cup kalamata olives , coarsely chopped

 

Combine first 4 ingredients in a large heavy duty zip-top plastic bag or

large bowl.

 

Add zucchini, onions, and eggplant; seal and shake to coat; or stir well.

 

Arrange vegetables in a shallow roasting pan coated with cooking spray.

 

Lightly coat vegetables with cooking spray.

Bake in a preheated 425° F., for 20 minutes; drizzle with vinegar.

 

Bake an additional 20 minutes or until vegetables are tender.

 

Combine vegetables, peppers, parsley, and olives, in a large serving bowl,

tossing well.

 

Makes: 4 servings.

 

Nutrition Information:

Per serving (1 cup) = calories 91 (16% from fat) fat 1.6 g (sat 0.3 g, mono

0.7 g, poly 0.4 g),

protein 3.6 g, calcium 62 mg, sodium 271 mg, fiber 5.8 g,

iron 1.9 mg, carbs 18.3 g.