Ratatouille Roast

1 eggplant, cubed (with skin)

1 onion, cubed

2 cans diced tomatoes, no salt

1 cup diced bell pepper

1 cup diced mushrooms

1 tsp minced garlic

1 tsp each: thyme, rosemary

Black pepper to taste

1 tablespoon olive oil

Place all in covered roasting pan?and roast 1 hour at 375F. Serve?hot. Serves 4; 1 cup per person.

Roasted Veggies

2 large baking potatoes

1 spaghetti squash

Wash the potatoes under cold?water. Pierce with knife and?then place in oven; roast one?hour at 375F until fork tender.?Cut in half and serve hot; Serves?4; 1/2 potato per person.

Cut the spaghetti squash in half;?remove seeds. Place in covered?dish with a little water and roast?one hour. Rake the cooked spaghetti?squash with a fork and?serve in a nice dish. It looks like?spaghetti! Serves 4; 1/2 cup per person.

Per person: 197 calories, 4 g fat,?.5 g saturated fat, 0 g trans fat,?0 mg cholesterol, 54 mg sodium,?36 g carbohydrate, 7 g protein,?7 g fiber.

Fun With Veggies - Tomato Plates