Sheet-Pan Ratatouille

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Sheet-Pan Ratatouille
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.
Cooking Light
active:
20 mins
total:
1 hr
Servings:
4
Servings:
4
Sheet-Pan Ratatouille

Ingredients

Directions

  • 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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  • 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

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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/27/2022
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