Simple Sheet Pan Ratatouille
If you're looking for a simple and delicious way to enjoy a variety of fresh vegetables, then look no further than this Sheet Pan Ratatouille recipe. Ratatouille is a classic French dish that features a medley of eggplant, zucchini, bell peppers, and tomatoes, all cooked together until tender and flavorful. This version takes the traditional stovetop method and adapts it for the ease and convenience of a sheet pan, making it a perfect option for a quick and healthy weeknight meal.
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
4
Ingredients
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
Step 3
Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
Step 4
Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.
Nutrition Facts (per serving)
76
Calories
4g
Fat
11g
Carbs
2g
Protein
Complement
By roasting the vegetables on a sheet pan, they develop a rich and caramelized flavor that pairs perfectly with the vibrant and fresh taste of the tomatoes and herbs. This technique also allows for easy cleanup and minimal hands-on cooking time, making it a great option for busy households. Whether you serve it as a side dish, over pasta, or with a crusty baguette, this Sheet Pan Ratatouille is sure to become a go-to recipe for enjoying the bounty of the summer harvest in a simple and satisfying way.
