Oven Roasted Ratatouille
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Ingredients
- 2 medium zucchinis
- 1 medium yellow squash
- 8 oz cremini mushrooms
- 1 cup broccoli
- 1 cup cauliflower
- 1 head of garlic, broken into cloves
- 5-6 Roma or other medium-sized tomatoes, quartered
- 1 red onion
- 1 large red or yellow bell pepper
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
- Fresh basil for serving
Method
- Preheat the oven to 400℉. Place parchment in a large casserole dish.
- Cut vegetables into ½” pieces.
- Place squash, mushroom, broccoli, and cauliflower into the casserole dish first.
- Break garlic into separate cloves, leaving the peel on each clove and spread evenly over vegetables.
- Top with chopped tomatoes, onions and bell pepper, sprinkle on salt, pepper and dried herbs.
- Roast in the oven for 45 – 60 minutes, stirring every 15 minutes.
- Add fresh basil after cooking.
- SERVING SIZE:
- 3 - 4
- PREPERATION TIME:
- 90 mins
- RECIPE FEATURES:
- Dairy Free, Gluten Free
Nutritional Information
Calories: 305
Fat: 2.8g
Sodium: 519 mg
Carbohydrate: 61.9g
Dietary Fiber: 4.3g
Protein: 9.5g
