Deliciously Skinny, Roasted Ratatouille
Ingredients
- Olive oil cooking spray, see shopping tips
- 5 cups eggplant, cut into 1-inch cubes
- 1½ cups zucchini, cut into 1-inch cubes
- 1½ cups yellow squash, cut into 1-inch cubes
- 1 small red onion, sliced into rings
- 1½ tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 cups cherry tomatoes
- 5 cloves garlic
- ½ teaspoon dried Italian seasonings
- 3 tablespoons fat-free feta cheese, see shopping tips
Instructions
- Preheat oven to 450 degrees. Coat a large baking pan with olive oil cooking spray.
- In a large bowl, toss together eggplant, zucchini, squash, and onions with 1½ tablespoons olive oil.
- Arrange on a baking sheet. Make a little room on one side of pan and add tomatoes and whole garlic cloves. Spray top of tomato mixture with a little olive oil cooking spray and toss to coat. Sprinkle the entire pan with salt and pepper.
- Roast in oven for about 15-20 minutes until the eggplant is tender.
- First transfer roasted tomatoes and garlic to a large bowl and add Italian seasoning. Mash together tomatoes and garlic with the back of a spoon. Make sure to break up garlic. Next, add roasted vegetables and toss in tomato mixture. Season with more salt and pepper, if desired.
- Transfer into a serving dish, if desired. Top with 3 tablespoons of fat-free feta cheese. Or, dish out each serving and top each with a little cheese.
Nutrition
Serving: 1servingCalories: 94kcalCarbohydrates: 14gProtein: 3gFat: 3.8gSodium: 236mgFiber: 4gSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 2