This hearty ratatouille is low in fat, high in fiber, and loaded with vegetables. If you have the calories to spare, it goes great with a piece of crusty bread.

OVERVIEW

• Prep Time : 20 minutes
• Cook Time : 45 minutes
• Total Minutes : 65 minutes
• Servings: 2- 3 Servings 
• CALORIES: Approximately 360 to 365 kcal

INGREDIENTS

• 1 aubergine
• 1 courgette
• 1 yellow squash
• 1½ red peppers
• 1 can chopped tomatoes
• 3 garlic cloves
• 1 red chilli
• 20 sprays sunflower oil
• 1 pinch salt
• 1 pinch black pepper
• 100g couscous
• 2 tbsp parsley, fresh

DIRECTIONS

1. Heat the oven to 190C. Equally thin slices of each vegetable should be cut.
2. Place the chopped tomatoes in a large oven-safe dish and toss to evenly cover the bottom. Garlic and chili should be finely chopped.
3. Slices of aubergine, courgette, yellow squash, and red pepper should be arranged alternately around the dish’s perimeter, working your way toward the center. In between sporadic vegetable slices, scatter chunks of garlic and chili
4. Spray the vegetables with cooking spray, season them with salt and pepper, wrap them in greaseproof paper, and bake them for 40 to 45 minutes, or until they are soft.
5. Prepare the couscous while the vegetables are cooking. Before serving, sprinkle some parsley on the ratatouille.