SHEET PAN RATATOUILLE
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
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
SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES
Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
- On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
- On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
- Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
- Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
- Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
- Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.
SIMPLE SHEET PAN RATATOUILLE
This simple sheet pan ratatouille recipe is easy and delicious.
Provided by VirginiaWillis
Categories Roasted Vegetables
Time 50m
Yield 4
Number Of Ingredients 10
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
SHEET PAN RATATOUILLE PIZZA
Provided by Molly Yeh
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the dough: Combine the bread flour, whole wheat flour, sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook attachment to combine. Add the water and olive oil and mix on low speed just until the dough comes together. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in the oil. Cover the bowl with plastic wrap and let rise at room temperature until it has doubled in size, 1 to 2 hours.
- For the garlic oil: Meanwhile, combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
- For the pizza: Preheat the oven to 450 degrees F.
- Punch the dough down. Brush a half-sheet pan with the olive oil (not the garlic oil) and pat out the dough to the edge. (This might seem like a lot of olive oil, but it'll make it good.) Set aside to rise, uncovered, for another 20 minutes or so.
- Combine the tomatoes, eggplant, bell pepper, squash and zucchini in a large colander. Sprinkle with 1 teaspoon salt and toss well. Let drain in the sink while the dough rises.
- Brush the dough with 2 tablespoons garlic oil and spread the marinara over the top in a very thin layer. Sprinkle with the chopped rosemary and thyme (reserved from making the garlic oil). Fish the garlic cloves from the oil and smooth and scatter them over the top. Pat the vegetables dry, then alternate the slices of the tomatoes, eggplant, bell pepper, yellow squash and zucchini over the sauce, shingling them in a pretty pattern. Tear the burrata in small shreds over the top. Drizzle with another tablespoon or two of the garlic oil. Bake the pizza on the bottom rack of the oven until the bottom crust is crisp and the top is golden, about 25 minutes.
- Scatter the basil and arugula over the top. Drizzle with 2 tablespoons of the garlic oil and sprinkle with the Parmesan and flaky salt.
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4.9/5 (42)Calories 147 per servingCategory Main
- Using a vegetable peeler, peel eggplant if you want – or just remove some of the skin in long strips. Or if you prefer, leave the skin on. Cut into ½ inch thick bite-sized pieces. Slice the bell pepper into ½ inch wide strips. Cut the tomatoes into 3/4 inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.
- Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). Add whole garlic cloves (peeled) and herbs.
- Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.
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Category Healthy Bell Pepper Side Dish RecipesCalories 284 per servingTotal Time 1 hr
- 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.
- Place baking sheets on middle rack in preheated oven; roast until vegetables are browned and softened, 40 to 45 minutes, tossing once halfway through the bake time.
- Transfer vegetables from baking sheets to a large bowl; toss gently to combine. Spoon mixture evenly into 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with goat cheese and basil.
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