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Roasted Vegetable Ratatouille

Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original...and it's ready in less than one hour! 

At a glance

Prep

20 min.

Total

50 min.

Serves

4

Servings: about 1 1/4 cups each

Roast: 30 min.

Made With

  • Prego® <i>Veggie Smart</i>® Chunky & Savory Italian Sauce

    Prego® Veggie Smart® Chunky & Savory Italian Sauce

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What You'll Need

1 medium eggplant, chopped (about 4 cups)
2 small zucchini, diced (about 2 cups)
6 ounces mushrooms, cut in quarters (about 2 1/4 cups)
2 tablespoons olive oil
1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
1/2 teaspoon dried oregano leaves, crushed
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese

How to Make It

  • 1

    Heat the oven to 400°F.   Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet.  Add the olive oil and toss to coat.

  • 2

    Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally.  Remove the baking sheet from the oven.  Pour the sauce over the vegetables and stir to coat.  Sprinkle with the oregano.

  • 3

    Roast for 5 minutes more.  Sprinkle with the parsley.  Serve with the cheese.

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Recipe Nutritional Information

Made With

Prego Italian Sauce Veggie Smart Chunky & Savory

Calories

218

Total Fat

10g

Saturated Fat

1g

Cholesterol

1mg

Sodium

483mg

Total Carbohydrate

28g

Dietary Fiber

8g

Protein

6g

Vitamin A

44%DV

Vitamin C

16%DV

Calcium

7%DV

Iron

10%DV
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