SHEET-PAN RATATOUILLE!

Prep Time:

12 Minutes

Cook Time:

25-30 Minutes

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Serves:

4 Servings

Level:

Easy

Tea-Infused Delights | Vegan and Vegetarian Recipes with a Twist

About the Recipe

Ratatouille is a classic French vegetable stew that originated in the Provence region. It is traditionally served as a side dish or a light vegetarian meal, but it can also be used as a filling for omelets or served over pasta.

Ingredients

1 large eggplant, chopped into 1-inch pieces
2 medium zucchinis, chopped into 1-inch pieces
1 red bell pepper, seeded and chopped into 1-inch pieces
1 yellow bell pepper, seeded and chopped into 1-inch pieces
1 large red onion, chopped into 1-inch pieces
3 garlic cloves, minced
2 tbsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
Salt and black pepper to taste
1 can (14 oz.) diced tomatoes, drained
Fresh basil leaves for garnish (optional)

Preparation

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the eggplant, zucchini, bell peppers, red onion, and garlic. Drizzle with olive oil and toss to coat.
Add the oregano, basil, thyme, salt, and black pepper to the bowl and toss again to evenly distribute the spices.
Spread the vegetable mixture in a single layer on the prepared baking sheet.
Roast the vegetables in the oven for 25-30 minutes, stirring once or twice, until tender and lightly browned.
Remove the sheet pan from the oven and stir in the drained diced tomatoes.
Serve the ratatouille hot, garnished with fresh basil leaves if desired.

NOTES:

You can serve the ratatouille as a main dish or as a side dish with your favorite protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

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