Low-Sodium Ratatouille

9 ingredients
4 steps

Ingredients

  • 1 (1 1/2 lb) eggplants, unpeeled,cubed
  • 1/2 lb zucchini, unpeeled,cubed
  • 1 medium onion, cut in wedges
  • 1 lb fresh tomato, peeled and cut in wedges
  • 1/2 teaspoon salt-free Italian herb seasoning, to taste
  • 1/4 teaspoon instant minced garlic or 1/4 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon sugar
  • 2 teaspoons grated parmesan cheese

Directions

  1. 1
    Combine eggplant through garlic in an ovenproof casserole.
  2. 2
    Drizzle oil over top& toss vegetables lightly to coat.
  3. 3
    Sprinkle sugar and parmesan over top.
  4. 4
    Bake, uncovered, at 375°F about 11/4 hours until vegetables are tender.

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