Sheet Pan Ratatouille
A vibrant and comforting sheet pan ratatouille that celebrates summer vegetables, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the diced eggplant, sliced zucchini, chopped bell pepper, sliced onion, halved cherry tomatoes, and minced garlic in a large bowl.
- Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan, ensuring there’s space between the vegetables.
- Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Garnish with fresh basil before serving.
Notes
Serve alongside a crisp baguette or over quinoa for a hearty meal. Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://pinrecipezbylinaa.com/sheet-pan-ratatouille-3/