This tasty sheet pan ratatouille recipe is straightforward and uncomplicated.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
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
Instructions
- 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.
Reviews
I made this tonight for the first time and loved it. I used 2 roma tomatoes and a little extra parsley and more salt. I like the uncooked tomatoes for more moisture. Will definitely make again!
Everyone at our table gave this melange of vegetables a thumbs up! I cooked the tomatoes during the last 10 minutes of baking to make them fairly warm. I also added Kosher salt to the tomatoes, which upped the flavor of all the veggies when I mixed them all together in the serving bowl. A fair amount of prep work was needed due to all the chopping, but it wasn’t hard and the flavor was great. Keeping this one in my veggies collection on this site!
Needs garlic & herbs. I also add Roma Tomatoes to the mix. When roasted, the tomatoes are delicious! Provençal recipe adds grated cheese. Shredded Italian blend is fine!
Easy and tasty