Description
Experience the vibrant medley of flavors with this easy Sheet Pan Ratatouille. Bursting with roasted zucchini, eggplant, and bell peppers, it’s a feast for both the eyes and palate. Perfect for family dinners or weekend gatherings, this dish not only elevates your meal but also allows you to enjoy quality time with loved ones. Get ready to indulge in a wholesome, vegetable-packed delight that’s as simple to prepare as it is delicious!
Ingredients
Scale
- 1 medium eggplant (about 300g), diced
- 2 medium zucchinis (about 200g), sliced
- 2 bell peppers (any color, about 200g total), chopped
- 1 cup cherry tomatoes (about 150g), halved
- 1 medium red onion (about 150g), sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop all vegetables into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with olive oil, thyme, oregano, salt, and pepper. Toss until well coated.
- Spread seasoned vegetables evenly on a parchment-lined baking sheet.
- Roast in preheated oven for 30-35 minutes, stirring halfway through for even cooking.
- Once tender and golden brown, let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 115
- Sugar: 5g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg