Description
A flavorful and colorful Sheet Pan Ratatouille recipe that is easy to make and perfect for a healthy meal. This dish features a delightful mix of eggplant, bell peppers, tomatoes, zucchini, onion, and garlic roasted to perfection with herbs and a splash of vinegar.
Ingredients
Eggplant:
4 cups of eggplant, cut into bite-sized pieces
Bell Pepper:
1-2 red bell peppers, sliced
Tomatoes:
2 large juicy tomatoes, cut into wedges
Zucchini:
2 medium zucchinis, sliced into half-moons
Onion:
1 onion, sliced into half-moons
Garlic:
8-14 whole garlic cloves, peeled
Herbs:
2-3 tablespoons of fresh thyme, oregano, or rosemary
Olive Oil:
for drizzling
Salt and Pepper:
to taste
Red Wine Vinegar:
splash (or balsamic)
Optional Garnishes:
Italian parsley or fresh basil ribbons, red pepper flakes, olive oil
Instructions
- Preheat oven: Preheat oven to 400F and line two sheet pans with parchment.
- Prep veggies: Prepare vegetables as directed, then spread them out on the sheet pans.
- Drizzle and season: Drizzle with olive oil, salt, and pepper, tossing well to coat.
- Roast: Roast in the oven, adding garlic and herbs partway through, until tender and caramelized.
- Finish: Adjust seasoning, drizzle with vinegar, and mix before serving or storing.
Notes
- Ratatouille keeps well in the fridge for up to 4 days or can be frozen for up to 6 months.
- This dish can be enjoyed warm or chilled.
- Adjust garlic quantity according to personal preference.
- For serving suggestions with pasta or toast, refer to the notes provided in the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
