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.
-----------------------------------------------------------------------------------------
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.
---------------------------------------------------------------------------------------------------
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
|
----------------------------------------------------------------------------------------------------------
Do you have a favourite Ratatouille or other recipe that features these summer vegetables? Please share in the comments below.
Thursday, August 27, 2009 
