Sheet Pan Ratatouille
A simple yet captivating recipe for Sheet Pan Ratatouille that captures the essence of summer with layers of vibrant roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the diced eggplant, sliced zucchini, diced bell pepper, chopped onion, halved cherry tomatoes, and minced garlic in a large bowl.
- Drizzle the vegetable mixture with olive oil and sprinkle in the dried thyme, dried oregano, salt, and pepper, then toss well.
- Spread the seasoned vegetable medley evenly on a sheet pan in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- Garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be served over quinoa or pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/sheet-pan-ratatouille-ratatouille/