Roasted Vegetable Ratatouille

Campbell's Roasted Vegetable Ratatouille Recipe

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

5

Servings: about 1 cup each

Roast: 30 min.

Made With

  • Prego® Veggie Smart® 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 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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RID#60749

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