- 2 tablespoons olive oil
- 1 onion, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Pinch of rosemary
- 1 bay leaf
- Black pepper to taste
- 2 small eggplants, diced large
- 1 yellow squash, diced large
- 1 zucchini, diced large
- 1 cup mushrooms, quartered
- 1 red or green bell pepper, diced large
- 2 cans no-salt-added diced tomatoes
- 1 cup water or low-sodium broth
- 1 teaspoon parsley
- Preheat the oven to 350 degrees Fahrenheit.
- Sauté the olive oil, onion, shallot, and garlic until translucent, about 3 minutes.
- Add the rest of the ingredients (except the parsley) and bring to a boil.
- Transfer to an oven-proof dish and cover.
- Bake for 90 minutes, then serve hot, garnished with parsley.
- Serves 4. Each serving contains 196 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 55 mg sodium, 29 g carbohydrate, 10 g dietary fiber, 15 g sugar, & 7 g protein.
- Each serving has 34% DV vitamin A, 158% DV vitamin C, 12% DV calcium, and 22% DV iron.
- Toss a spaghetti squash and a few yams in the oven with the ratatouille for a fantastic vegetarian meal.
- Instead of using the oven, you can put everything in the slow cooker on high for 2 hours.
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Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.