Sheet Pan Ratatouille
A vibrant and hearty sheet pan ratatouille showcasing seasonal vegetables, roasted to perfection with fragrant herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegan
Ingredients
Scale
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 tomatoes, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the diced eggplant, zucchini, bell pepper, onion, tomatoes, and garlic in a large bowl.
- Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a sheet pan.
- Roast in the oven for about 25-30 minutes, or until tender and caramelized.
- Stir halfway through the cooking time for even roasting.
- Serve hot as a side dish or over rice or pasta.
Notes
Pre-salting eggplant helps reduce bitterness. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://pinrecipezbylinaa.com/sheet-pan-ratatouille/