Roasted Ratatouille with an Italian Flair

• portions: 10 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

4 Roma tomatoes

1 1/2 small zucchini

1/2 small yellow squash

1/4 cup olive oil

3 cloves garlic (minced)

2 teaspoon dried basil

2 teaspoon dried parsley

1/4 teaspoon pepper

1/4 cup Parmesan cheese

Instructions

Preheat oven to 400 degrees.

Slice veggies into 1/4 inch slices. If vegetable is larger diameter, cut larger rings into semi-circles.

In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Stir to combine.

Alternate the veggies in rows "standing up" in a 9x13 glass casserole dish. Once rows fill the width of the casserole, add any extra veggies in open spots.

Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.

Sprinkle the top with Parmesan cheese. Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted. Let sit for 5 minutes to settle, then serve.

Nutrition

• Calories: 75 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Cholestérol: 2 mg
• Sodium: 43 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 2 g