Sheet Pan Ratatouille

This sheet pan ratatouille recipe makes the most caramelized and tender vegetables in this clever twist on the classic vegetarian French dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon balsamic vinegar
• 4 cloves garlic
• 1 red bell pepper, cut into 1/2-inch strips
• 1 large eggplant, cut into 1/2-inch cubes
• 2 zucchinis, cut into 1/2-inch slices
• 2 heirloom tomatoes, cut in wedges
• 1 white onion, cut into 1/2-inch-thick rounds
• 0.5 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.

Step 3

Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.