Roasted Ratatouille with Black Olives

Serves: 4 to 6

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Summer vegetables are roasted in the oven to bring out their natural sweetness. Feel free to add any vegetables from the garden (such as zucchini or squash). Serve over polenta, pasta or with a slice of crusty bread.

Ingredients

Preparation

Preheat oven to 425° F.

Place two rimmed baking sheets in the oven for 4 minutes to heat.

Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.

Toss roasted vegetables with balsamic vinegar, basil and olives. Serve warm with sprigs of fresh basil.

Each of 6 servings: 110 cal, 6g fat (1g sat), 0mg chol, 350mg sodium, 14g carb, 5g fiber, 3g protein

Source: Sound Consumer, September 2013

Learn more about our recipes. View guidelines »

More about: eggplant, olives, stew, tomatoes

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Roasted Ratatouille with Black Olives recipe

This recipe is also gluten free but is not labeled as such.

RE: Roasted Ratatouille with Black Olives recipe

Hello,

Thanks for pointing out that this recipe is also gluten free. We have updated the recipe to reflect that.

Tom Monahan
PCC Natural Markets

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login