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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 x Eggplant, 1-in cubes
- 1 x Zucchini, 1-in cubes
- 1 x Yellow zucchini, 1-in cubes
- 2 x Red onions, in eighths
- 1 x Green pepper, 1-in cubes
- 1 x Red pepper, 1-in cubes
- 6 x Plum tomatoes, coarse chop
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1/4 c. Balsamic vinegar, or possibly red
- 4 x Garlic cloves, minced
- 3 Tbsp. Fresh basil, minced or possibly 3 ts dry
- 2 Tbsp. Fresh oregano, minced or possibly 2 ts dry
- 1/4 tsp Cayenne, (optional) Salt Grnd pepper to taste
- 3 Tbsp. Parsley, minced
Direcciones
- 1. Place all vegetables in large bowl
- 2. Combine marinade ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well.
- 3. Place in roasting pan and roast at 425F(220C) for 45 min to 1 hour or possibly till vegetables are browned and tender. Toss everything together to combine flavours.
- 4. Sprinkle with parsley before serving. Serve with a Portuguese Dao or possibly Bairrada wine, Greek red or possibly an Italian Barbera wine. The classic ratatouille calls for sauteeing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 166 | 66% |
| Total Fat 18.84g | 24% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 668mg | 19% |
| Total Carbs 20.02g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.45g | 8% |
| Protein 3.49g | 6% |
