Roasted Ratatouille

1. Preheat oven to 500 degrees F.

2. Using a baking sheet, combine vegetables. Drizzle with extra-virgin olive oil and season with spices. Toss to coat vegetables evenly.

3. Roast until just tender, 20 minutes. Transfer to a serving dish.

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Nutrient	Quantity
Total fats	0.6465 g
Protein	9.4557 g
Carbohydrates	56.8476 g
Energy	247.1315 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0689 g
Water	296.4441 g
Aspartic acid	0.9015 g
Calcium, Ca	147.6745 mg
Lutein + zeaxanthin	47.426 g
Fiber, total dietary	11.1845 g
Carotene, beta	36.685 g
Niacin	1.0079 mg
Vitamin A, RAE	13.2905 g
Arginine	0.6333 g
Riboflavin	0.0848 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	1.7986 g
Sodium, Na	40.355 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0034 g
Total lipid (fat)	0.6465 g
Manganese, Mn	1.2702 mg
Fructose	0.0026 g
Proline	0.5816 g
Fatty acids, total saturated 16:0	0.1045 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0002 g
Choline, total	36.7444 mg
Sugars, total	25.2184 g
Serine	0.4151 g
Fatty acids, total saturated 10:0	0.0024 g
Fatty acids, total saturated 18:0	0.0164 g
Vitamin B-6	1.1896 mg
Selenium, Se	4.1364 g
Ash	3.1624 g
Fatty acids, total saturated 18:1 undifferentiated	0.0817 g
Pantothenic acid	1.1056 mg
Phenylalanine	0.3065 g
Copper, Cu	0.3522 mg
Betaine	0.1024 mg
Thiamin	0.2157 mg
Methionine	0.1047 g
Iron, Fe	4.8288 mg
Carbohydrate, by difference	56.8476 g
Phosphorus, P	237.302 mg
Folate, total	119.8655 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.335 g
Alanine	0.4312 g
Valine	0.4124 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.169 g
Glycine	0.4472 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0186 g
Zinc, Zn	1.706 mg
Isoleucine	0.3865 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	0.2397 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.5585 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	274.1705 IU
Folate, DFE	119.8655 g
Tryptophan	0.1009 g
Vitamin C, total ascorbic acid	40.784 mg
Phytosterols	18.498 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2681 g
Vitamin K (phylloquinone)	16.5235 g
Fatty acids, total saturated	0.1563 g
Histidine	0.1654 g
Fatty acids, total monounsaturated	0.085 g
Threonine	0.3454 g
Folate, food	119.8655 g
Cryptoxanthin, beta	0.6325 g
Vitamin E (alpha-tocopherol)	0.1598 mg
Magnesium, Mg	87.0465 mg
Lysine	0.4692 g
Potassium, K	1296.3035 mg
Cystine	0.0144 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	2 tablespoons	0	0	0
Zucchini	4	9.24	1.3684	0.176
Red bell pepper	2	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
eggplant	2	0	0	0
shallot	2	230.4	53.76	0.32
kosher salt	1 teaspoon	0	0	0
plum tomato	5	0	0	0
poultry seasoning	1 teaspoon	4.605	0.9838	0.113