Made with very little oil and roasted instead of sauteed, this version of the classic Provencale dish is nonetheless filled with the exceptional and lusty flavors of the more traditional preparation.
1 teaspoon olive oil
4 garlic cloves, peeled
2 sprigs of fresh rosemary
1 strip (3" x 1/2") orange zest
1 large onion, cut into 2" chunks
2 large red bell peppers, cut into 2" pieces
1 medium eggplant (12 ounces), peeled and cut into 1/2" chunks
1 medium zucchini, cut into 1-1/2"-long pieces
1 can (8 ounces) no-salt-added tomato sauce
1/2 teaspoon salt
2 cups chopped plum tomatoes
1/4 cup orange juice
1/3 cup chopped fresh basil
1. Preheat oven to 400°. In large baking pan, combine oil, garlic, rosemary and orange zest. Place in oven and cook until oil is hot, about 5 minutes.
2. Add onion, bell peppers, eggplant and zucchini, stirring to combine. Cover, return to oven and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
3. Uncover, stir in tomato sauce and salt. Return to oven and cook, uncovered, until vegetables are tender, about 7 minutes.
4. Remove from oven, stir in tomatoes, orange juice and basil. Discard rosemary and orange zest.
Makes 4 servings.
Per serving: 125 calories, 2.1g total fat (0.3g saturated), 0mg cholesterol, 7g dietary fiber, 27g carbohydrate, 4g protein, 313mg sodium.