Summer Vegetable Ratatouille

14 Jun

I made this recipe the other night that I found on the Whole Foods Recipe app on my iPhone and loved it! It tastes great over brown rice, as an add in to vegetarian chili and in a stuffed portobello mushroom. I made mine without capers and a fewer tomatoes than the recipe called for and it was still delicious! The best part: all of the ingredients are in season now during the summer!

So colorful!

Makes 10 cups

Capers give this vegetarian side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.


1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice
1/4 cup extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
2 tablespoons minced fresh garlic
3 tablespoons minced fresh oregano
1/4 teaspoon freshly ground black pepper
3 ounces baby nonpareil capers, drained


Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers.


Per serving (1 cup): 110 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 320mg sodium, 12g total carbohydrate (4g dietary fiber, 6g sugar), 3g protein


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