Roasted Vegetable Ratatouille Recipe
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Roasted Vegetable Ratatouille

By: Campbell's Kitchen 
"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!"

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (8)

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 ( 1-1/4 cup) servings
 

Ingredients

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

Directions

  1. Heat the oven to 400 degrees 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 245 | Total Fat: 28.9g | Cholesterol: 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 2, 2011 by Hungry Otto   view full review
I loved this and so did my wife! However, I don't use a canned sauce when it is so simple to...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 30, 2010 by Namaste Mama   view full review
Not very much like ratatoulle. It tastes like chucky spaghetti sauce.
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Apr. 24, 2011 by mel   view full review
I think it was delicious after adding some other vegetables & a little rosemary, marjoram &...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on May 10, 2011 by NormaJean   view full review
I added red and green peppers. The roasted veggies looked so good, I did not add the sauce.
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Mar. 31, 2012 by Andrea Duncan   view full review
I read some of the suggestions and here's what I did: Salted the eggplant for 10 minutes...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Feb. 19, 2012 by LindaT Supporting Member (Click to learn more about Supporting Membership)  view full review
Tasty.. I used more zucchini and fresh parm
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 27, 2011 by craftylady62   view full review
I made this and added 3/4 cup pasta to it.MY family loved it served with baked chiken.It also...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 31, 2011 by Sharyn   view full review
I fixed this just as the recipe called and it was great!! I served it with turkey meatloaf....

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