Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables. Source: 400 Calorie Recipes

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Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F with rack in middle position. Toss together eggplant, zucchini, bell peppers, onion, and garlic in a large bowl. Place tomatoes on a baking sheet and spread in an even layer. Place eggplant mixture on a separate baking sheet and spread in an even layer. Drizzle vegetables evenly with oil; sprinkle with salt.

  • Place baking sheets on middle rack in preheated oven; roast until vegetables are browned and softened, 40 to 45 minutes, tossing once halfway through the bake time.

  • Transfer vegetables from baking sheets to a large bowl; toss gently to combine. Spoon mixture evenly into 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with goat cheese and basil.

Nutrition Facts

284 calories; 18 g total fat; 4 g saturated fat; 562 mg sodium. 26 g carbohydrates; 6 g fiber; 15 g sugar; 7 g protein;