Roasted Ratatouille

The best reason to turn on the oven—even in summer—is to roast a bunch of seasonal vegetables. My favorite kind of ratatouille: each vegetable is meltingly tender and melds together in a simple tomato sauce like this one.

Tip: For the most flavorful tomato purée, look for Italian passata (typically sold in glass bottles).

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 40 minutes
Serves: 6

Ingredients

• 1 red bell pepper
• 2 small zucchini
• 1 small yellow zucchini or summer squash
• 1 small eggplant
• 3 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil 
• 3 cloves garlic, minced
• a pinch of oregano
• a pinch of red pepper flakes
• 1 cup tomato purée 
• ½ tsp. kosher salt
• freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 425°F.
2. Cut the bell pepper, zucchini/squash, and eggplant into bite-sized pieces. Keep each type of vegetable separate. 
3. On a large, foil-lined baking pan, toss the eggplant with 3 Tbs. oil. Add the bell pepper and toss again.
4. On another large, foil-lined baking pan, toss the zucchini/squash with 1 Tbs. oil.
5. Roast until lightly browned and tender, 20-25 minutes. 
6. In medium pot over medium heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the garlic until fragrant, about 1 minute. Stir in the oregano and red pepper flakes, then add the tomato purée. Reduce the heat to low and simmer until the vegetables are done roasting.
7. Season the purée with the salt and pepper and gently fold in the roasted vegetables. Serve warm or at room temperature.

Nutrition Information

Per serving (1 cup):

• Calories: 160
• Total fat: 12 g 
• Sat fat: 1.5 g
• Carbs: 13 g
• Fiber: 4 g
• Total sugar: 7 g
• Added sugar: 0 g
• Protein: 3 g
• Sodium: 250 mg