Aubergine, courgette & tomate

As an English-speaking Canadian, I really should say "eggplant, zucchini and tomato" but I prefer the terms in the title. I think they're more appetizing and certainly more fun to say. Here's one of my favourite recipes featuring this summer vegetable trio. It's very simple: just pick your vegetables from the garden or farmers' market, then wash, chop, toss, season, roast, and savour. 

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Big Batch Oven Roasted Ratatouille
from Dietitians of Canada’s Simply Great Food

Serves: 12
Preparation time: 20 minutes/ Cooking time: 30 minutes
Preheat oven to 450 deg F (230 deg C)
16-by 12-inch (40 by 30 cm) shallow roasting pan

4 tomatoes, chopped
4 cloves garlic, chopped
3 small Italian eggplants, cut into 1/2-inch (1 cm) rounds
4 small zucchini, cut into 1/2-inch (1 cm) rounds
1 red or orange bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 large red onion, cut into chunks
3 tablespoons olive oil
Salt & freshly ground black pepper
1 small bunch fresh basil, roughly torn
1/2 cup freshly grated Parmesan cheese

1. In a large bowl, combine tomatoes, garlic, eggplants, zucchini, peppers, & red onion. Add olive oil & toss to coat. Transfer to roasting pan & season to taste with salt & pepper.
2. Roast on the top rack of preheated oven for 15 minutes.  Stir & roast uncovered for another 15 minutes or until vegetables are just soft & tinged brown on the edges.
3. Transfer to a serving bowl & stir in basil. Sprinkle with cheese.

Serving idea: Serve warm over whole wheat spaghetti with grated Parmesan cheese.

Variation: if you make this recipe in the winter, when tomatoes are lacking in flavour, substitute whole, drained, canned tomatoes.

Planned Extras: This recipe allows for extra servings that you can use as a filler for vegetable lasagna.

(My variation:  Optional ingredients: 1 19-ounce (540 mL) can white beans, drained & rinsed; 1 small bunch fresh parsley, chopped.  Add beans half-way through roasting the vegetables.  Stir in parsley with the basil.

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Nutrients per Serving (about 1 to 1-1/2 cups per serving)

Calories (kcal)	82.6		Thiamin (mg)	0.1
Fat (g)	5.0		Riboflavin (mg)	0.1
Protein (g)	3.3		Niacin (ne)	1.5
Carbohydrate (g)	7.7		Folate (μg)	33.3
Sugar (g)	3.4		Vitamin B6 (mg)	0.2
Fibre (g)	2.2		Vitamin B12 (μg)	0.1
Vitamin A (μg)	50.3		Calcium (mg)	69
Vitamin C (mg)	67.9		Iron (mg)	0.6
Vitamin D (μg)	0		Sodium (mg)	75.6
Vitamin E (mg)	1.1		Potassium (mg)	353.8

Nutrient analysis performed using Dietitians of Canada’s Recipe Analyzer.

Canada’s Food Guide Servings (per one serving of recipe)

Vegetables and Fruit	2
Grain Products	0
Milk and Alternatives	1/8
Meat and Alternatives	0

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Do you have a favourite Ratatouille or other recipe that features these summer vegetables? Please share in the comments below.

Comments

[kelly]

This looks absolutely delicious. I'm having a bunch of people to the cottage later this month and one of them is a big carnivore who just had a stroke. I wanted to have lots of super healthy meals so he could see that leaving the meat out doesn't mean leaving out the taste. I'm going to try this. I don't have an oven at the cottage so I'll barbeque it in pans. Thanks, Elaine

[Elaine]

Hello Kelly. Good to hear from you. I hope you're having a wonderful summer at the cottage. What a great idea to barbeque this in pans. I'll have to check in with you again to see you fine-tuned this recipe to make it even better.

I bought a yellow zucchini this weekend and next time I make it, I'll use both green and yellow varieties.

[Michelle @ Find Your Balance]

I didn't know courgette was zucchini! This looks awesome. Eggplant and squash are so beautiful and in season right now.