Deliciously Skinny, Roasted Ratatouille

Ratatouille is an easy-to-make, very versatile vegetarian dish usually loaded with succulent Mediterranean vegetables. Once roasted, you can scramble with eggs, stuff a baked potato, serve over brown rice or quinoa. Or, serve as a tasty side for chicken, beef, pork, or fish. The possibilities are endless. I’ve made this dish skinny by using only a little olive oil and topping it with fat-free feta cheese.  One serving has 94 calories and 3.8 grams of fat.
Deliciously Skinny, Roasted Ratatouille

Helpful Tips About this Recipe

Makes 6 servings

Food Fact

Ratatouille is derived from the French word "touiller", which means to mix or stir together. It originated in Nice.

Prep Tip

This can be prepared a day or so in advance, refrigerated, and reheated before serving.

Shopping Tips

Olive oil cooking spray is my favorite cooking spray for savory dishes.  You’ll find it in the aisle where cooking oils are found.
Fat-free feta cheese comes in a container and is sold in most supermarkets. I found it at Trader Joe’s. Buy it already crumbled.  If you buy it in a block, crumble before adding to this dish.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 serving
94 calories, 3.8g fat, 3g protein, 14g carbs, 4g fiber, 236mg sodium, 1g sugar
FACTS: for SmartPoints
35 calories, 1g sat. fat, 0g sugar, 1g protein


Deliciously Skinny, Roasted Ratatouille

Deliciously Skinny, Roasted Ratatouille

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 6
Calories 94 kcal


  • Olive oil cooking spray, see shopping tips
  • 5 cups eggplant, cut into 1-inch cubes
  • cups zucchini, cut into 1-inch cubes
  • cups yellow squash, cut into 1-inch cubes
  • 1 small red onion, sliced into rings
  • tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 cups cherry tomatoes
  • 5 cloves garlic
  • ½ teaspoon dried Italian seasonings
  • 3 tablespoons fat-free feta cheese, see shopping tips


  • Preheat oven to 450 degrees.  Coat a large baking pan with olive oil cooking spray.
  • In a large bowl, toss together eggplant, zucchini, squash, and onions with 1½ tablespoons olive oil.
  • Arrange on a baking sheet.  Make a little room on one side of pan and add tomatoes and whole garlic cloves.  Spray top of tomato mixture with a little olive oil cooking spray and toss to coat.  Sprinkle the entire pan with salt and pepper.
  • Roast in oven for about 15-20 minutes until the eggplant is tender.
  • First transfer roasted tomatoes and garlic to a large bowl and add Italian seasoning. Mash together tomatoes and garlic with the back of a spoon.  Make sure to break up garlic.  Next, add roasted vegetables and toss in tomato mixture. Season with more salt and pepper, if desired.
  • Transfer into a serving dish, if desired. Top with 3 tablespoons of fat-free feta cheese. Or, dish out each serving and top each with a little cheese.


Serving: 1servingCalories: 94kcalCarbohydrates: 14gProtein: 3gFat: 3.8gSodium: 236mgFiber: 4gSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 2
Tried this recipe?Let me know how it was!

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