Summer Harvest Ratatouille

Serves 10

Ratatouille, a traditional French vegetable dish of eggplant, bell peppers, onions, summer squash and tomatoes, is an ideal side dish to serve with grilled or roasted fish or chicken.

Ingredients
3 bell peppers, assorted colors, seeded, cored and cut into thick wedges
1 large eggplant, cut into 3/4-inch slices
2 medium yellow squash, cut lengthwise into 3/4-inch slices
2 medium zucchini, cut lengthwise into 3/4-inch slices
1 cup low-sodium vegetable broth or water
1/2 cup pitted Niçoise or other black olives
5 large tomatoes (about 2 1/2 pounds), seeded and chopped
1 large onion, chopped
7 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
3 tablespoons chopped marjoram or oregano
1/3 cup chopped parsley
1 tablespoon red wine vinegar, or to taste

Method
Preheat oven to 425°F. Have ready 2 large nonstick baking sheets or regular baking sheets lined with parchment paper. Place peppers and eggplant on one sheet, squash and zucchini on second sheet. Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes. Cool vegetables slightly, then coarsely chop.

Meanwhile, combine broth and olives in a blender and blend until smooth. Pour into a heavy pot and add tomatoes, onion, garlic and pepper flakes. Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes.

Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes. Stir in parsley and vinegar; cook 5 minutes more.
Nutrition
Per serving (about 12oz/331g-wt.): 80 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 15g total carbohydrate (5g dietary fiber, 8g sugar), 3g protein