- Portion size 8 servings
Ingredients
Method
In large bowl, combine oil, garlic, salt and pepper. Add zucchinis, red peppers, onions and eggplant; toss to coat. Spread on 2 parchment paper-lined large baking sheets. Bake in top and bottom thirds of 425°F (220°C) oven, rotating pans and stirring once, until vegetables are lightly charred and tender, about 30 minutes.Transfer roasted vegetables to large bowl; stir in tomatoes and half of the feta. Spread in 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining feta.
Crumble:
Combine bread crumbs with pesto; spread over ratatouille. Bake in 400°F (200°C) oven until bubbly and golden, about 15 minutes. Makes 6 to 8 servings.
Nutritional facts Per serving: about
- Sodium 996 mg
- Protein 11 g
- Calories 326.0
- Total fat 23 g
- Potassium 523 mg
- Cholesterol 46 mg
- Saturated fat 10 g
- Total carbohydrate 23 g
%RDI
- Iron 14.0
- Folate 26.0
- Calcium 29.0
- Vitamin A 32.0
- Vitamin C 145.0
