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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups each)
Roasted Vegetable Ratatouille
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! 
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Serves: 4 servings (about 1 1/4 cups each)
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 medium eggplant, chopped (about 4 cups)
2 small zucchini, diced (about 2 cups)
6 ounces mushroom, cut in quarters (about 2 1/4 cups)
2 tablespoons olive oil
1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
1/2 teaspoon dried oregano leaves, crushed
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese

Heat the oven to 400°F.   Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet.  Add the olive oil and toss to coat.

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.

Roast for 5 minutes more.  Sprinkle with the parsley.  Serve with the cheese.

Nutritional Values per Serving using Prego Italian Sauce Veggie Smart Chunky & Savory: Calories 218, Total Fat 10g, Saturated Fat 1g, Cholesterol 1mg, Sodium 483mg, Total Carbohydrate 28g, Dietary Fiber 8g, Protein 6g, Vitamin A 44%DV, Vitamin C 16%DV, Calcium 7%DV, Iron 10%DV


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