Description
Sheet Pan Ratatouille is a vibrant and flavorful dish that brings the essence of Mediterranean cooking to your table. This easy-to-make recipe features a colorful array of roasted vegetables, creating a delightful medley of textures and tastes. Perfect for weeknight dinners or special gatherings, this ratatouille effortlessly impresses with minimal prep time and cleanup. Enjoy it as a stunning side dish or over grains for a hearty meal that celebrates seasonal produce.
Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 2 bell peppers (red/yellow), diced
- 3 Roma tomatoes, diced
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 2 tsp Herbs de Provence
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop all vegetables into uniform bite-sized pieces.
- In a skillet, heat olive oil over medium; sauté onions and garlic until fragrant (3-4 minutes).
- In a large bowl, combine sautéed aromatics with chopped vegetables; drizzle with olive oil and season with herbs, salt, and pepper.
- Spread the mixture evenly on a parchment-lined sheet pan.
- Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Serve warm as a side dish or over cooked grains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg