A. Neomar Evies, Ph.D

* University Teaching (Undergraduate): Facilitator of curricular units in the areas of: technology management, ICTs, applied computing, technology, administration, statistics, general management, Human Resources, Sports. Academic tutor and referee in different research works. Management of different eLearning tools.

* University teaching (Postgraduate): Facilitator of curricular units in the areas from: Management and ICTs. Tutor and referee in different research projects.

* Research: Accredited active researcher in the area of technology management with various finished research products. Research Field: Management Technology in business organizations. Speaker at different events and conferences National and international. Author of academic books and different articles scientific investigation.

* Management: Managerial positions and direction of work teams. Area coordinator technologies in different congresses, forums and scientific, academic and/or events sports at national and international level. Extensive experience designing and implementing technological projects, information systems, reengineering processes, projects feasible, model designs and organizational systems.

* Technology: Described below:

Roasted Vegetable Ratatouille

This roasted vegetable ratatouille is a fun recipe to cook. You will surprise your family and friends to serve this at the table.

It’s a healthy and low fat recipe. 

Ingredients

  • 1 large head garlic
  • 12 ripe plum tomatoes, cored, halved and seeded
  • 1 eggplant (1-1 1/4 lbs.), cut lengthwise into 1/2-inch-thick slices 2 small zucchini, cut in half lengthwise
  • 2 small summer squash, cut in half lengthwise 1 Spanish onion, cut into 1/2-inch-thick slices
  • 1 large red bell pepper, cut in half lengthwise and seeded
  • 1 large yellow bell pepper, cut in half lengthwise and seeded 1/4 cup chopped fresh basil
  • 2 Tbsp. olive oil, preferably extra-virgin 1 Tbsp. chopped fresh thyme
  • 1 tsp. dried oregano 2 bay leaves
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

How to make roasted vegetable ratatouille

Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel away as much of the papery skin from the garlic as possible and wrap the head loosely in aluminum foil. Bake for 30 minutes, or until the garlic is very soft. Let cool slightly.

Meanwhile, lightly coat 2 baking sheets with vegetable oil or spray with nonstick cooking spray. Arrange tomatoes, eggplant slices, zucchini, squash, onions, red bell peppers and yellow bell peppers on the prepared baking sheets.

Roast for 20 minutes, turning once, until just tender and browned. Let cool slightly. Reduce oven temperature to 350 degrees F.

Separate garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Slice all the vegetables into pieces and add to the garlic.

Stir in basil, olive oil, thyme, oregano, bay leaves, salt and pepper. Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.

roasted vegetable ratatouille, roasted vegetable ratatouille

Roasted Vegetable Ratatouille

Yield: 5
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Low carb and cholesterol recipe.

Ingredients

  • 1 large head garlic
  • • 12 ripe plum tomatoes, cored, halved and seeded
  • • 1 eggplant (1-1 1/4 lbs.), cut lengthwise into 1/2-inch-thick slices
  • • 2 small zucchini, cut in half lengthwise
  • • 2 small summer squash, cut in half lengthwise
  • • 1 Spanish onion, cut into 1/2-inch-thick slices
  • • 1 large red bell pepper, cut in half lengthwise and seeded
  • • 1 large yellow bell pepper, cut in half lengthwise and seeded
  • • 1/4 cup chopped fresh basil
  • • 2 Tbsp. olive oil, preferably extra-virgin
  • • 1 Tbsp. chopped fresh thyme
  • • 1 tsp. dried oregano
  • • 2 bay leaves
  • • 1/2 tsp. salt
  • • 1/4 tsp. freshly ground black pepper

Instructions

    1. Set oven racks at the two lowest levels; preheat to 450 degrees F.
    2. Peel away as much of the papery skin from the garlic as possible and wrap the head loosely in aluminum foil.
    3. Bake for 30 minutes, or until the garlic is very soft. Let cool slightly.
    4. Meanwhile, lightly coat 2 baking sheets with vegetable oil or spray with nonstick cooking spray.
    5. Arrange tomatoes, eggplant slices, zucchini, squash, onions, red bell peppers and yellow bell peppers on the prepared baking sheets. Roast for 20 minutes, turning once, until just tender and browned.
    6. Let cool slightly. Reduce oven temperature to 350 degrees F.
    7. Separate garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven.
    8. Slip skins from the tomatoes and peppers. Slice all the vegetables into pieces and add to the garlic.
    9. Stir in basil, olive oil, thyme, oregano, bay leaves, salt and pepper.
    10. Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened. Remove bay leaves.
    11. Taste and adjust seasonings, and serve hot or at room temperature.

Nutrition Information
Yield 6 Serving Size 6
Amount Per Serving Calories 113Total Fat 5gCholesterol 0mgSodium 208mgCarbohydrates 16gProtein 3g

We expect you to keep this roasted vegetable ratatouille recipe in mind when you have people over dinner. They will love it!

Also, don’t forget to take a look at our other recipes.

Leave a Comment

Skip to Recipe