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.
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.