Oven Roasted Ratatouille

Yield: 6 servings
Source: Leslie McKenna
Comments from a CA Kitchen: I was sceptical as there were no tomatoes in this traditional provencal dish, but this was unbelievably delicious and very refined. This has to be the best ratatouille I have ever had. I had it both hot yesterday and cold for today's lunch and both are extremely rich tasting and delicious. Tomatoes not needed (!) and we will start a war with the purists.

Made as it is, the recipe is 3 points per serving. The sugar, oil and balsamic vinegar make no difference whatsoever in points but add a lot of depth to the taste. This is where it gets interesting: If you only use 1/4 cup pinenuts instead of the 1/2, then it becomes 2 points per serving and 1 point per serving if you forego the pine nuts altogether. It gives the dish a nice crunch and texture, but if you are short of points, it's up to you.


1 large eggplant, 1/2 inch dicea
2 zucchini, 1/2 inch dicea
2 yellow squash, 1/2 inch dicea
1 red onion, choppeda
5 cloves garlic, sliceda
2 red peppers, 1/2 inch dicea
2 yellow peppers 1/2 inch dicea
1/2 cup toasted pine nutsa
10 large basil leaves, chiffonadea
1/2 cup balsamic vinegara
2 Tbsp sugara
Salt and peppera
Olive oil as needed


  1. Place the eggplant, zucchini, yellow squash, red and yellow peppers in a large mixing bowl. Lightly coat with olive oil and salt and pepper and toss until everything is covered with oil.
  2. Place onto a baking sheet and place into a 400 degree oven and roasted for 30 to 45 minutes, until all of the vegetables are golden brown and caramelized.
  3. While the vegetables are roasting, place the pine nuts on a baking sheet and toast at 350 degrees for about 12 minutes. Set aside to cool.
  4. In a large skillet, place 2 Tbsp olive oil and heat for 2 minutes, add the onion and garlic and cook until golden brown. Add the balsamic vinegar, sugar and basil and let cook for 2 minutes. Turn off heat and set aside.
  5. When the vegetables come out of the oven, place them in the skillet with the onions and balsamic, add the basil and pine nuts and toss together. Adjust the salt and pepper and serve warm or cold.


Healthy Units: 3 per serving

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