Roasted Ratatouille with White Beans

1 pound eggplant, cut into 1-in. pieces
2 bell peppers, cut into 1-in. pieces
2 Roma tomatoes, quartered
1 zucchini, cut into 1-in. pieces
1 onion, cut into 8 wedges
1 (15 1/2-oz.) can cannellini beans, rinsed and drained
1/3 cup whole wheat bread crumbs
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
2 tsp. grated lemon zest
1 tsp. fresh rosemary, chopped
1 garlic clove, minced

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick spray.

Place eggplant, bell peppers, tomatoes, zucchini and onion on baking sheet. Roast, stirring occasionally, until veggies are browned and tender, about 25-30 minutes.

Spray a 1 1/2-qt. baking dish with nonstick spray and place the roasted vegetables and the drained beans into the dish.

Stir together the bread crumbs, Parmesan cheese, olive oil, lemon zest, rosemary and garlic in a small bowl and sprinkle over the vegetables. Return to oven and bake uncovered for about 20 minutes, or until topping is browned.

Serves 4
WW PP per serving: 5