Description
Experience the essence of summer with this vibrant Sheet Pan Ratatouille. Bursting with the flavors of fresh zucchini, eggplant, bell peppers, and cherry tomatoes, this dish is not only visually stunning but also simple to prepare—perfect for busy weeknights or gatherings. Tossed with garlic and fragrant herbs, every bite delivers a delightful taste of Provençal cuisine. Serve it warm as a side dish or toss it into pasta for a hearty meal that will impress your family and friends.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 2 bell peppers (any color), diced
- 1 cup cherry tomatoes, halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into uniform bite-sized pieces.
- In a large bowl, combine the chopped veggies with minced garlic, olive oil, salt, pepper, and herbs.
- Toss until well coated and spread evenly on a lined baking sheet.
- Roast for 25-30 minutes until tender and slightly charred.
- Serve warm or add to pasta or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Provençal
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg