Recipe courtesy of:
Fatfree Vegan Kitchen

Roasted Ratatouille

4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.)
2 large zucchini
2 red, yellow, or green bell peppers, cut into 3/4-inch pieces
12-16 ounces cherry or grape tomatoes
1 large onion, chopped
6-8 cloves garlic, sliced
1 tablespoon fresh chopped rosemary (you may substitute dried, crushed rosemary or herbes de provence)
salt and pepper
olive oil spray

Preheat the oven to 425F.

Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces.

Spray an extra-large baking dish with olive oil and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish.

Serve hot or cold as a side dish. Or as a main course, serve over pasta, sprinkled with toasted pine nuts and fresh basil.

Makes 4 servings. Each serving of ratatouille alone (no pasta or pine nuts) contains 102 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 17mg Sodium; 7g Fiber.

Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
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