Home Nutrition Action September 2019 Dish of the Month: Roasted Ratatouille Kate Sherwood - CSPI. Chop 1 pint cherry tomatoes, 1 baby eggplant, 1 small zucchini, 1 onion, and 1 red or yellow bell pepper. Toss with 3 Tbs. olive oil. Roast in a 450º F oven until tender, 15-25 min. Season with ¼ tsp. kosher salt. Photo: Kate Sherwood (CSPI).
Chop 1 pint cherry tomatoes, 1 baby eggplant, 1 small zucchini, 1 onion, and 1 red or yellow bell pepper. Toss with 3 Tbs. olive oil. Roast in a 450º F oven until tender, 15-25 min. Season with ¼ tsp. kosher salt. Photo: Kate Sherwood (CSPI).
Chop 1 pint cherry tomatoes, 1 baby eggplant, 1 small zucchini, 1 onion, and 1 red or yellow bell pepper. Toss with 3 Tbs. olive oil. Roast in a 450º F oven until tender, 15-25 min. Season with ¼ tsp. kosher salt. Photo: Kate Sherwood (CSPI).
