Sheet Pan Ratatouille Pizza Recipes

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SHEET PAN RATATOUILLE



Sheet Pan Ratatouille image

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Provided by Fioa

Categories     World Cuisine Recipes     European     French

Time 57m

Yield 4

Number Of Ingredients 11

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
1 red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Steps:

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

Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g

SIMPLE SHEET PAN RATATOUILLE



Simple Sheet Pan Ratatouille image

This simple sheet pan ratatouille recipe is easy and delicious.

Provided by VirginiaWillis

Categories     Roasted Vegetables

Time 50m

Yield 4

Number Of Ingredients 10

1 (1 pound) eggplant, cut into 1-inch cubes
1 zucchini, sliced
1 small green bell pepper, chopped
1 onion, coarsely chopped
cooking spray
¼ teaspoon ground black pepper, divided
1 tomato, chopped
1 tablespoon extra-virgin olive oil
¼ cup chopped fresh parsley
⅜ teaspoon salt, divided

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
  • Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
  • Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 10.5 g, Fat 3.8 g, Fiber 5.2 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 193.9 mg

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