Sheet Pan Ratatouille
Sheet Pan Ratatouille is hearty, healthy, and hits the table in half an hour flat. Who says rustic meals can’t be a little elegant too?
Ingredients
- 1 medium to large eggplant diced into 1-inch pieces
- 1 medium zucchini chopped into 1-inch pieces
- 1 medium yellow squash chopped into 1-inch pieces
- 1 small red bell pepper chopped into 1-inch pieces
- 1 small sweet onion chopped (about 1 cup)
- 8 to 10 garlic cloves peeled
- 1 to 2 tablespoons extra virgin olive oil
- 1 teaspoon Herbes de Provence or Italian seasoning blend
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup grape or cherry tomatoes halved
- 3 tablespoons goat cheese crumbled (optional)
- Balsamic glaze for drizzling (optional)
- 2 to 3 teaspoons chopped fresh herbs such as parsley basil, or thyme, for garnish
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 425°F. Prepare a large sheet pan with parchment paper. Alternatively, use two smaller sheet pans if needed to avoid crowding.
- Toss the Vegetables: Spread the 1 medium to large eggplant, 1 medium zucchini, 1 medium yellow squash, 1 small red bell pepper, 1 small sweet onion, and 8 to 10 garlic cloves directly onto the prepared baking sheet. Drizzle with 1 to 2 tablespoons extra virgin olive oil and sprinkle with the 1 teaspoon Herbes de Provence or Italian seasoning blend, 3/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Toss everything together on the pan until evenly coated. Add a bit more olive oil if needed for a light coating.
- Roast the Vegetables: Roast for 20 to 25 minutes, stirring once halfway through.
- Add the Tomatoes: Remove the sheet pan from the oven. Scatter 1 cup grape or cherry tomatoes over the vegetables and return to the oven for an additional 5 to 10 minutes, or until tender and slightly caramelized.
- Broil (Optional): If desired, place the pan under the broiler for 1 to 3 minutes for added charring.
- Finish and Serve: Remove from the oven. Sprinkle with 3 tablespoons goat cheese, drizzle with balsamic glaze, and garnish with 2 to 3 teaspoons chopped fresh herbs such as parsley. Serve warm, cold, or at room temperature with additional olive oil for drizzling, if desired.
Notes
Make-Ahead Tips: Chop the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator until ready to roast.
Reheating Tips: This dish can be served hot or cold. Reheat leftovers in the microwave in 30-second intervals until warmed through, or enjoy cold straight from the fridge.
Freezing Tips: Freezing is not recommended, as the vegetables will lose their texture and become mushy when thawed.
Tossing Tip: Always toss the vegetables directly on the sheet pan for fewer dishes and even oil distribution. Parchment Paper: Use parchment paper to keep cleanup simple and prevent sticking. Veggie Tip: Spread veggies out in a single layer and avoid crowding to allow proper roasting instead of steaming. Cheese-Free Version: You can skip the goat cheese or substitute feta or ricotta if desired. Flavor Customization: Use Herbes de Provence for a classic flavor or Italian seasoning for an easy swap. Add red pepper flakes for a bit of heat.
Tossing Tip: Always toss the vegetables directly on the sheet pan for fewer dishes and even oil distribution. Parchment Paper: Use parchment paper to keep cleanup simple and prevent sticking. Veggie Tip: Spread veggies out in a single layer and avoid crowding to allow proper roasting instead of steaming. Cheese-Free Version: You can skip the goat cheese or substitute feta or ricotta if desired. Flavor Customization: Use Herbes de Provence for a classic flavor or Italian seasoning for an easy swap. Add red pepper flakes for a bit of heat.
Nutrition
Serving: 1 | Calories: 125cal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 495mg | Sugar: 13g | Fiber: 6g | Calcium: 76mg | Iron: 2mg