Roasted Ratatouille with Tuna and Capers

Roasted Ratatouille with Tuna and Capers
Prep time
Cook time
Total time
Found this recipe in Parade Magazine.
Recipe type: casserole / one-dish meal
Serves: 6 servings
  • 1 large onion
  • 1 medium-to-large zucchini
  • ½ medium eggplant
  • 1 yellow bell pepper
  • 4 red potatoes
  • 1 pint cherry tomatoes
  • ¼ cup extra-virgin olive oil, or enough to coat liberally
  • 2+ tsp. dried thyme leaves
  • Salt and black pepper
  • 3 6-ounce cans tuna packed in water, undrained
  • ¼ cup drained capers
  1. Oven to 425.
  2. Cut the vegetables into large bite-sized chunks. You'll have about 8 heaping cups.
  3. Toss all vegetables with oil, thyme, and salt and pepper to taste.
  4. Turn onto a 12-by-18-inch heavy rimmed cookie sheet (or roasting pan) sprayed with vegetable cooking spray. Set pan in oven.
  5. Roast, stirring after 20 minutes, until vegetables are caramel brown, about 45 minutes total.
  6. Stir in tuna and capers; cook until heated through, 5 minutes longer.
The original recipe said that the total cooking time should be 25 minutes, but that wasn't nearly long enough. It's very forgiving -- you don't have to be precise with the amounts of vegetables.
Nutrition Information
Serving size: ⅙ of recipe Calories: 250 Fat: 10 g Saturated fat: 2 g Carbohydrates: 16 g Sodium: 470 mg Fiber: 5 g Protein: 25 g Cholesterol: 26 mg


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