The best reason to turn on the oven—even in summer—is to roast a bunch of seasonal vegetables. My favorite kind of ratatouille: each vegetable is meltingly tender and melds together in a simple tomato sauce like this one.
Tip: For the most flavorful tomato purée, look for Italian passata (typically sold in glass bottles).
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 40 minutes
Serves: 6
Ingredients
- 1 red bell pepper
- 2 small zucchini
- 1 small yellow zucchini or summer squash
- 1 small eggplant
- 3 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
- 3 cloves garlic, minced
- a pinch of oregano
- a pinch of red pepper flakes
- 1 cup tomato purée
- ½ tsp. kosher salt
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Cut the bell pepper, zucchini/squash, and eggplant into bite-sized pieces. Keep each type of vegetable separate.
- On a large, foil-lined baking pan, toss the eggplant with 3 Tbs. oil. Add the bell pepper and toss again.
- On another large, foil-lined baking pan, toss the zucchini/squash with 1 Tbs. oil.
- Roast until lightly browned and tender, 20-25 minutes.
- In medium pot over medium heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the garlic until fragrant, about 1 minute. Stir in the oregano and red pepper flakes, then add the tomato purée. Reduce the heat to low and simmer until the vegetables are done roasting.
- Season the purée with the salt and pepper and gently fold in the roasted vegetables. Serve warm or at room temperature.
Nutrition Information
Per serving (1 cup):
- Calories: 160
- Total fat: 12 g
- Sat fat: 1.5 g
- Carbs: 13 g
- Fiber: 4 g
- Total sugar: 7 g
- Added sugar: 0 g
- Protein: 3 g
- Sodium: 250 mg
