Posts tagged ‘roasted pepper’

December 5, 2011

Food: Roasted Vegetable Ratatouille.

Calling all Vegetarians!

This is a must. You must add this to your monthly rotation.

And I have to tell you this. 1 cup of this gorgeous creation is 110 calories. I wouldn’t lie. I mean I don’t lie about serious things like this. 110 calories, folks. You could eat 2 cups if you are crazy like that. and like me, since I ate 2.8 cups.

You can’t go wrong with eggplant, red peppers, zucchini and capers! Look at those rich colors.


Roasted Vegetable Ratatouille

Adapted from WholeFoods


  • 1 medium eggplant, 1/2 – inch dice
  • 1/4 teaspoon Kosher salt
  • 1 medium zucchini, 1- inch dice
  • 1/2 medium yellow onion, 1-inch dice
  • 1 medium red pepper, 1-inch dice
  • 1/4 cup extra virgin olive oil
  • 2 Roma tomatoes, 1-inch dice
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 canned roasted red pepper, chopped
  • 3 oz. baby nonpareil capers, drained


Preheat oven to 400 degrees.

1. Dice eggplant first. Combine with salt and set aside in colander to drain.

2. Meanwhile, prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper in a bowl, and set aside.

3. Combine eggplant, zucchini, onion, and red pepper, with olive oil. Place in roasting pan. Bake for 45 minutes – stirring half way through. Stir in tomato mixture and back another 20 minutes.

4. Remove from oven and stir in canned roasted red pepper and capers. Serve warm over brown rice or quinoa.


February 15, 2011

Food: Roasted Red Pepper and Tomato Soup.

For some strange reason I had a lot of red peppers in my vegetable drawer. What’s a girl to do?!?!
I toasted up some crunchy French bread and lathered on some butter. Ladled some soup. And enjoyed.
It was cold last week when I made this. Now it’s 64 degrees. Got to love Colorado in February.
  • 4-5 large red peppers, cut in quarters and seeded
  • 1 large onion, cut in quarters
  • 2 cans whole tomatoes, drained, liquid saved
  • salt and pepper
  • olive oil
  • 2 finely chopped garlic cloves
  • 3 cups vegetable stock
  • 1-1 1/2 cups whole milk or heavy cream
  • optional – parsley, sour cream,

Preheat oven to 425 degrees.

1. Combine peppers, onions and drained tomatoes on rimmed baking sheet. Drizzle olive oil (about 2 tablespoons) and sprinkle salt and pepper over pepper mixture. Roasted for 40 minutes.

2. Place pepper mixture into food processor, process until smooth (or to your desired consistency).

3. Heat large pot. Add 1/2 tablespoon of oil and garlic. Stir constantly so that the garlic doesn’t burn. Cook for 3-5 minutes. Add pureed pepper mixture and vegetable stock to pot. Bring to the medium simmer. Add whole milk/cream, stirring to combine. Turn off heat. and serve!!

a dollop of sour cream would be heaven, placed on top…yum.

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