Roasted Vegetable Ratatouille |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original . . . and it's ready in less than one hour! Ingredients:
1 medium eggplant, chopped |
2 small zucchini, diced |
6 ounces mushrooms, cut in quarters |
2 tablespoons olive oil |
1 (24 ounce) jar prego® veggie smart chunky & savory italian sauce |
1/2 teaspoon dried oregano leaves, crushed |
2 tablespoons chopped fresh parsley |
1 tablespoon grated parmesan cheese |
Directions:
1. Heat the oven to 400 degrees F. Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet. Add the olive oil and toss to coat.
2. Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally. Remove the baking sheet from the oven. Pour the sauce over the vegetables and stir to coat. Sprinkle with the oregano.
3. Roast for 5 minutes more. Sprinkle with the parsley. Serve with the cheese.
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