Rustic Roasted Ratatouille & Potato Wedges Recipe

Ingredients :

Serves 4

• 10½oz / 300g potatoes

• 7oz / 200g eggplant, cut into wedges

• 4½oz / 125g red onion, sliced into rings

• 7oz / 200g seeded mixed bell peppers, sliced

• 6oz / 175g zucchini, sliced

• 4½oz / 125g cherry tomatoes

• scant ½ cup low-fat cream cheese

• 1 tsp honey

• pinch of smoked paprika

• 1 tsp chopped fresh flat-leaf parsley
  
  For the marinade :

• 1 tsp vegetable oil

• 1 tbsp lemon juice

• 4 tbsp white wine

• 1 tsp sugar

• 4 tbsp of chopped mixed

Method :

1. Preheat the oven to 400°F/200°C. Bake the potatoes in their skins for 30 minutes, then remove, and cut into wedges - the flesh should not be completely cooked.

2. To make the marinade, put all the ingredients in a bowl and blend together with a hand-held blender until smooth, or process in a food processor.

3. Put the potato wedges into a large bowl with the eggplant, onion, bell peppers, and zucchini, pour the marinade over the vegetables, and mix thoroughly.

4. Spread out the vegetables on a nonstick baking sheet and roast, turning occasionally, for 25-30 minutes, or until golden brown and tender. Add the tomatoes for the last 5 minutes of the cooking time just to split the skins and warm slightly.

5. Combine the cream cheese, honey, and paprika in a bowl. Serve the vegetables with a little of the cream cheese mixture, sprinkled with chopped parsley.

Nutritional Facts :

Calories: 200

Fat: 3g

Saturated Fat: 1g

Salt: 0.06g