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  • Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

    1 vote
    Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille
    Prep: 15 min Cook: 20 min Servings: 6
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve as a tasty side to chicken, beef, pork or fish. The pos­si­bil­i­ties are end­less. We’ve made ours skinny by using only a lit­tle olive oil and top­ping with fat-free feta cheese. Weight Watch­ers (old points) 1 Weight Watch­ers POINTS PLUS 2 SKINNY FACTS: for one serv­ing 94 calo­ries, 3.8g fat, 3g protein,14g carbs, 4g fiber, 236mg sodium, 1g sugar

    Ingredients

    • Olive oil cook­ing spray
    • 5 cups egg­plant, cut into 1-inch cubes
    • 1½ cups zuc­chini, cut into 1-inch cubes
    • 1½ cups yel­low squash, cut into 1-inch cubes
    • 1 small red onion, sliced into rings
    • 2 table­spoons extra vir­gin olive oil
    • Salt and pep­per to taste
    • 2 cups cherry tomatoes
    • 5 cloves garlic
    • ½ tea­spoon dried Ital­ian seasonings
    • 3 table­spoons fat-free feta cheese

    Directions

    1. Pre­heat oven to 450 degrees. Coat a large bak­ing pan with olive oil cook­ing spray.
    2. In a large bowl toss together egg­plant, zuc­chini, squash and onions with 1½ table­spoons olive oil.
    3. Arrange on a bak­ing sheet. Make a lit­tle room on one side of pan and add toma­toes and whole gar­lic cloves. Spray the top tomato mix­ture with a lit­tle olive oil cook­ing spray and toss to coat. Sprin­kle the entire pan with salt and pepper.
    4. Roast in oven for about 15–20 min­utes until the egg­plant is tender.
    5. Trans­fer roasted toma­toes and gar­lic to a large bowl and add Ital­ian sea­son­ing. Mash together the toma­toes and gar­lic with the back of a spoon. Make sure to break up the gar­lic. Add the roasted veg­eta­bles and toss in tomato mix­ture. Sea­son with more salt and pep­per, if desired
    6. Trans­fer into a serv­ing dish, if desired. Top with 3 table­spoons of fat-free feta cheese. Or, dish out each serv­ing and top each with a lit­tle cheese.

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