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Roasted Vegetable Ratatouille

Roasted Vegetable Ratatouille

2
(1)

Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original...and it's ready in less than one hour!

serves 5 people

Ingredients

cost per recipe: $5.76

The price is determined by the national average.

  • 1

    medium eggplant, chopped (about 4 cups)

  • 2

    small zucchini, diced (about 2 cups)

  • 6

    ounces mushrooms, cut in quarters (about 2 1/4 cups)

  • 2

    tablespoons olive oil

  • 1

    jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon Parmesan cheese

view nutrition info

How to Make It

Heat the oven to 400°F.   Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet.  Add the olive oil and toss to coat.
Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally.  Remove the baking sheet from the oven.  Pour the sauce over the vegetables and stir to coat.  Sprinkle with the oregano.
Roast for 5 minutes more.  Sprinkle with the parsley.  Serve with the cheese.
Step 1

Heat the oven to 400°F.   Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet.  Add the olive oil and toss to coat.

Step 2

Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally.  Remove the baking sheet from the oven.  Pour the sauce over the vegetables and stir to coat.  Sprinkle with the oregano.

Step 3

Roast for 5 minutes more.  Sprinkle with the parsley.  Serve with the cheese.

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Made With
 Prego® Veggie Smart® Chunky & Savory Italian Sauce

Prego® Veggie Smart® Chunky & Savory Italian Sauce

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Ratings & Reviews

(1)
  • Gloria G.

    June 14, 2011

    Roasted Vegetable Ratatouille

    This dish was delicious. I served it along side of breaded chicken breast. The whole family ate it. I did raise the oven temerature to 425F to get it a little brown on the veggies.

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