Thursday, September 8, 2011

Crazypotato98's Roasted Ratatouille

Ratatouille can be made on your stove top, in your oven, or on your grill! The ingredients vary to personal taste - so when Crazypotato98 says "squash" - you use the type you love! The nutrition facts can be found at Calorie Count.

Roasted Ratatouille


3 ½ cups  eggplant, cubed
1 cup  squash, cubed
8  pearl onions, halved
1  yellow sweet pepper, cut into 1-inch strips
2 tbsp  fresh parsley, snipped
1 tbsp  olive oil
2 cloves  garlic, minced
1/8 tsp  salt
1/8 tsp  black pepper
2 large  tomatoes, chopped
1 ½ tsp  lemon juice


Coat a 15x10x1 inch baking pan with cooking spray. Place eggplant, squash, onions, sweet pepper, and parsley in the pan.

In a small bowl, stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.

Roast, uncovered, in a 450 oven about 20 minutes or until vegetables are lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.


  1. This was delicious, eggplant is not something that I cook very often. It was nice to have something differnt, plus my family really enjoyed it.

  2. I make ratatouille every year with the harvest from my garden...this is my favorite version so far! Thank you!