Description
Experience the vibrant flavors of summer with this easy and delicious Sheet Pan Ratatouille. A colorful medley of eggplant, zucchini, bell peppers, and tomatoes roast together with aromatic herbs, creating a dish that is not only visually stunning but also bursting with savory goodness. Perfect for any occasion, this ratatouille is a delightful way to enjoy fresh vegetables while making cleanup a breeze.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), cubed
- 2 medium zucchini (about 12 oz), sliced
- 2 bell peppers (red and yellow), chopped
- 4 ripe tomatoes (about 1 lb), diced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp salt (to taste)
- ½ tsp black pepper (to taste)
- 1 tsp fresh thyme leaves (or dried)
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into uniform bite-sized pieces for even cooking.
- In a large bowl, combine the cubed eggplant, zucchini, bell peppers, tomatoes, onion, and minced garlic. Drizzle with olive oil and season with salt and pepper; toss to coat well.
- Sprinkle in the thyme leaves and mix again before transferring everything onto a lined baking sheet in a single layer.
- Roast in the preheated oven for about 30-35 minutes or until vegetables are tender and edges caramelize; stir halfway through cooking for better results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg