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.

Active: 20 mins
Total: 1 hr
Servings: 4

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

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.

Per Serving:

284 calories; total fat 18g 28% DV; saturated fat 4g; sodium 562mg 22% DV; carbohydrates 26g 8% DV; fiber 6g 24% DV; sugar 15g; protein 7g 14% DV; exchange other carbs 2.

Nothing to add ;-)

Active: 20 mins
Total: 1 hr
Servings: 4

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Sheet-Pan Ratatouille

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HeatherWilliams