Penn Herb Wellness Guide
Roasted Ratatouille
Angie McGowan
Add color to your summer with this veggie side dish.
Ingredients
- 1 large eggplant, diced
- 2 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 zucchini squash, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 Tbs olive oil (more if needed)
- 1 tsp kosher salt
- 1 tsp Italian dried herbs
Directions
- Preheat oven to 400F. Combine diced vegetables, garlic, olive oil, salt, and herbs in a large bowl. Mix well.
- Place vegetables in single layer on large sheet pan. Roast vegetables until browned, about 2030 minutes at 400F.
Nutrition Facts
Calories 104
Calories from Fat 44 (42%)
(8%)Total Fat 5g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(0%)Cholesterol 0mg
(14%)Sodium 325mg
(20%)Potassium 688mg
Total Carbohydrate 15g
(23%)Dietary Fiber 6g
Sugars 6g
Sugar Alcohols 0g
(7%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.