Ingredients
Scale
- 1 1/2 cups chopped zucchini
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped eggplant
- 1 1/2 cups chopped bell pepper
- 1 1/2 cups chopped fresh tomato
- 5 cloves garlic, peeled & chopped
- About 2 Tablespoons olive oil
- Red Robin Seasoning & Trader Joe’s 21 Seasoning Salute (or simply salt & pepper)
- Fresh basil & thyme leaves, chopped
Instructions
- Preheat oven to 425 F. Line a large baking sheet with silicon baking mat. Chop the veggies in 1/2 – 3/4 inch chunks and set them on the baking sheet. Toss them all together, then sprinkle with the chopped garlic.
- Drizzle with olive oil and toss to coat all the veggies. Sprinkle with seasonings and quickly toss again. I like to do a second sprinkle of seasonings after tossing.
- Roast at 425 for about 30 minutes, stirring halfway. Remove from oven and toss with fresh chopped herbs. Enjoy!
Notes
- Ratatouille keeps well in the fridge for about a week in a covered container and is also freezer friendly.
Nutrition
- Calories: 108
- Fiber: 3 g
- Protein: 2 g
Keywords: Ratatouille, French, Eggplant, Zucchini, Tomato, Roasted, Heart Healthy, Diabetic, Gluten Free, Vegan