Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.
Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.
Ingredients
- 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces
- 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces
- 1 bell pepper, chopped into 1 1/2 inch pieces
- 1 pint cherry tomatoes
- 1/2 large red onion, chopped into 1 1/2 inch pieces
Marinade
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/4 cup red wine
- 3 cloves garlic, minced
Preparation
Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.
Serving Suggestion
Serve as a side dish or with couscous.
Nutritional Information
78 calories, 1 g. fat, 0 mg. cholesterol, 177 mg. sodium, 15 g. carbohydrate, 4 g. fiber, 4 g. protein
