Sheet Pan Roasted RatatouilleYUMMLY
Instead of simmering the classic tasty (but mushy) French Provencal stew, we've given ratatouille an update with this sheet pan version. Summer vegetables roast for sweetness and more texture, with whole garlic cloves to marry with the olive oil and pan juices. Serve the ratatouille as a side dish for grilled fish or chicken, top with a fried or poached egg for a simple main dish, or serve on pasta for a vegan main.The recipe, which makes 5 cups, is a Yummly original created by Ivy Manning.
- Preheat oven to 400°F. Line a sheet pan with parchment paper or aluminum foil. Set aside.
- Slice eggplant crosswise into 1/2-inch-thick slabs (discard stem), then cut into 2-inch chunks. Quarter onion and bell pepper lengthwise (discard peel from onion, and stems and seeds) then slice crosswise about 1/2 inch thick. Slice zucchini into rounds about 1/4 inch thick. Remove papery outer skins from garlic but leave the tight inner peel on.
- In a large bowl, toss eggplant, onion, bell pepper, zucchini, garlic, 1/4 cup of the olive oil, the Italian seasoning, and salt to coat the vegetables. Arrange vegetables on the sheet pan in an even layer. Set bowl aside.
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|Calories180Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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