Sheet Pan Ratatouille
Ingredients
The vegetables
-
3
pieces
Japanese eggplant
-
1-2
pieces
red bell pepper
-
2
large
juicy tomatoes
-
2
medium
zucchini
-
1
piece
onion
-
8-14
cloves
garlic
The seasonings
-
2-3
tablespoons
fresh herbs (thyme, oregano, or rosemary)
-
to taste
salt
-
to taste
black pepper
-
to taste
red pepper flakes
The liquids
-
to drizzle
tablespoons
olive oil
-
a splash
red wine vinegar
Optional garnishes
-
to taste
Italian parsley
-
to taste
fresh basil
Instructions
- Preheat the oven to 400°F and line two sheet pans with parchment.
- Prep the vegetables by cutting them into similar-sized pieces.
- Spread the veggies on the sheet pans in a single layer and drizzle with olive oil.
- Season with salt, pepper, and chili flakes, then toss to coat.
- Roast in the oven for 20 minutes, then add garlic and herbs, mixing well.
- Continue roasting for another 20 minutes, then lower the heat to 300°F and roast for an additional 10-20 minutes until tender.
- Taste and adjust seasoning, adding a splash of vinegar and mixing in fresh herbs.
- Serve immediately or cool and refrigerate for later use.
Nutrition Facts (estimated)
Servings
4-6
Calories
147
Total fat
9.7g
Total carbohydrates
15.1g
Total protein
2.5g
Sodium
202.8mg
Cholesterol
0mg
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