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Roast Ratatouille

Nutrition per serving    (USDA % daily values)
CAL
162
FAT
5%
CHOL
0%
SOD
2%

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Ingredients for 10 servings

2 large red bell peppers, seeded and cut lengthwise into 1-inch strips

5 baby eggplants, quartered lengthwise

6 baby zucchini, quartered lengthwise

5 plum tomatoes, quartered lengthwise and seeded

2 shallots, peeled and sliced lengthwise

Extra virgin olive oil (EVOO), to coat

Coarse salt and pepper

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