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Winter Portobello Ratatouille

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50 min prep time
2 hr 20 min total time
11 ingredients
10 servings

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Looking for a traditional meatless dinner? Then try this baked veggie dish garnished with Parmesan cheese. Perfect if you love French cuisine.

Ingredients

4: tablespoons olive oil

2: large onions, sliced

4: large garlic cloves, minced

2: (6-oz.) pkg. portobello mushrooms, gills removed, cubed

2: large eggplants, peeled, cut into bite-sized chunks

3: medium zucchini, quartered lengthwise, cut into 3/4-inch chunks (about 4 cups)

1/4: cup chopped fresh basil

1: teaspoon salt

1: teaspoon dried thyme leaves

1/2: teaspoon pepper

1: (28-oz.) can diced tomatoes, undrained

Steps

1 Heat oven to 350°F. Heat 2 tablespoons of the oil in Dutch oven over medium heat until hot. Add onions; cook and stir 3 minutes. Add garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven; set aside.
2 Heat remaining 2 tablespoons oil in same Dutch oven over medium heat until hot. Add eggplants and zucchini; cook 6 to 8 minutes or until tender, stirring occasionally. Add basil, salt, thyme and pepper; mix well. Stir in tomatoes. Return onion and mushroom mixture to Dutch oven; mix well. Cover.
3 Bake at 350°F. for 45 minutes. Uncover Dutch oven; bake an additional 45 minutes or until vegetables are very tender. If desired, garnish with shredded fresh Parmesan cheese.

1 Heat oven to 350°F. Heat 2 tablespoons of the oil in Dutch oven over medium heat until hot. Add onions; cook and stir 3 minutes. Add garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven; set aside.
2 Heat remaining 2 tablespoons oil in same Dutch oven over medium heat until hot. Add eggplants and zucchini; cook 6 to 8 minutes or until tender, stirring occasionally. Add basil, salt, thyme and pepper; mix well. Stir in tomatoes. Return onion and mushroom mixture to Dutch oven; mix well. Cover.
3 Bake at 350°F. for 45 minutes. Uncover Dutch oven; bake an additional 45 minutes or until vegetables are very tender. If desired, garnish with shredded fresh Parmesan cheese.

Expert Tips

You can make this veggie-filled ratatouille a day ahead. Simply refrigerate it and bake it the next day if you like. If you have an aluminum Dutch oven, make sure to transfer it to a glass bowl first, because the aluminum will react with the diced tomatoes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 360mg; 15%
Total Carbohydrate: 18g; 6%
Dietary Fiber 6g 23% Sugars 9g
Protein: 4g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 20%; 20%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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