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Roasted Vegetable Ratatouille

See full recipe on: Kitchen Daily



Ingredients

1 medium eggplant , chopped (about 4 cups)
2 small zucchini , diced (about 2 cups)
6 ounce mushroom , cut in quarters (about 2 1/4 cups)
2 tablespoon olive oil
1 jar (24 ounces) prego®: veggie smart�\u0084� chunky & savory italian sauce
1/2 teaspoon dried oregano leaves , crushed
2 tablespoon chopped fresh parsley
1 tablespoon grated parmesan cheese

Nutrition 4 servings

Per Serving % Daily Value
Calories 206
Fat 10g 15%
Carbs 25g 8%
Protein 6g 13%
Fiber 7g 31%
Cholesterol 2mg 0%
Sodium 694mg 28%
     
Fat
Carbs
Protein

Preparation






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