Sheet Pan Ratatouille With Goat Cheese And Olives Recipes

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

Ingredients

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

Ingredients

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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