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Cornish Hens with Roasted Ratatouille

Cornish Hens with Roasted Ratatouille Recipe
Prep/Cook Time: 75 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2
1 medium eggplant, chopped
1 medium zucchini, chopped
1 can (14-1/2-ounce) diced tomatoes seasoned with green pepper and onions
1/2 cup olive oil vinaigrette
8 sprigs fresh oregano


  1. Preheat oven to 350° F. Place eggplant, zucchini and tomatoes in a large bowl. Pour vinaigrette over mixture and gently stir to coat. Set aside.
  2. Remove giblets from hens. Gently loosen skin and tuck oregano into these pockets.
  3. Place Cornish hens in a roasting pan and surround with vegetables. Bake 50 to 60 minutes or until a meat thermometer inserted in thickest part of thigh registers 180° F.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 336

  • Total Fat 19.1g (0%)

  • Saturated Fat 4.8g (0%)

  • Trans Fat 0g

  • Cholesterol 113mg (0%)

  • Sodium 618mg (0%)

  • Total Carbohydrate 21g (0%)

  • Dietary Fiber 6g

  • Sugars g

  • Protein 22g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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