Roasted Ratatouille

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 2
• cooking spray
• 3 1/2 cups cubed eggplants (1 small)
• 1 cup zucchini (1 small)
• 8 pearl onions, halved
• 1 medium yellow sweet pepper, cut into 1 inch strips
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 large tomatoes, chopped
• 1 1/2 teaspoons lemon juice

Recipe

• 1 coat a 15x10x1 inch pan with cooking spray. place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
• 2 in a small bowl, stir together garlic, oil, salt and pepper. drizzle over vegetables; toss to coat.
• 3 roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. stir in tomatoes and lemon juice. roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.