Name: Sheet-Pan Ratatouille
Total time: 1 h
Ingredients: 1 large (1 lb.) eggplant, unpeeled and cut into 1-in. chunks (5 cups); 2 medium zucchini, unpeeled and chopped (2 3/4 cups); 2 medium red bell peppers, chopped (2 cups); 1 medium yellow onion, chopped (1 1/2 cups); 5 medium garlic cloves, peeled; 5 medium plum tomatoes, roughly chopped (5 cups); ¼ cup olive oil; 1 teaspoon kosher salt; ¼ cup balsamic glaze; 4 ounces goat cheese, crumbled (about 1 cup); 2 tablespoons chopped fresh basil

Directions

Step 1

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.

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Step 2

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.
Step 3

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

Serving Size: 1 1/4 cups ratatouille, 1 oz. goat cheese, and 1 Tbsp. balsamic glaze

Per Serving:

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

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts