Recipe courtesy of Food Network Kitchen

Sheet Pan Ratatouille

Name: Sheet Pan Ratatouille
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pint cherry tomatoes, halved or quartered if large; 1 teaspoon fresh thyme leaves; 3 cloves garlic, smashed; 1 zucchini (about 10 ounces), cut into 3/4-inch pieces; 1 small eggplant (about 8 ounces), cut into 1-inch pieces; 1 small red onion, cut into 1/2-inch pieces; 1 orange bell pepper, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1/4 cup olive oil; 1 tablespoon tomato paste; 1 tablespoon white balsamic vinegar (see Cook’s Note); 1 teaspoon honey; Pinch crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1/2 cup grated Parmesan (about 2 ounces), optional; 1 tablespoon chopped fresh basil; Crusty bread, for serving, optional

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

197

Total Fat

12

Saturated Fat

3

Carbohydrates

17

Dietary Fiber

4

Sugar

8

Protein

7

Cholesterol

6

Sodium

541

Total: 1 hr
Active: 25 min

Ratatouille is classically a bright, chunky, vegetable-forward Provençal-style stew. Our sheet pan version is a little less stew-like, with a touch of caramelization to the eggplant, onions, zucchini and bell peppers. Since everything is baked all at once on one pan, it cuts down on the hands-on cooking time. We stayed true to the typical garlic, herb and rich olive oil flavor this dish is known for and added a touch of sweetness with honey and white balsamic vinegar. A generous dusting of Parmesan finishes it off, though you can skip the cheese if you prefer. Enjoy as a vegetarian main or serve alongside grilled fish or meats.

Ingredients

1 pint cherry tomatoes, halved or quartered if large

1 teaspoon fresh thyme leaves

3 cloves garlic, smashed

1 zucchini (about 10 ounces), cut into 3/4-inch pieces

1 small eggplant (about 8 ounces), cut into 1-inch pieces

1 small red onion, cut into 1/2-inch pieces

1 orange bell pepper, cut into 1/2-inch pieces

1 red bell pepper, cut into 1/2-inch pieces

1/4 cup olive oil

1 tablespoon tomato paste

1 tablespoon white balsamic vinegar (see Cook’s Note)

1 teaspoon honey

Pinch crushed red pepper flakes

Kosher salt and freshly ground black pepper

1/2 cup grated Parmesan (about 2 ounces), optional

1 tablespoon chopped fresh basil

Crusty bread, for serving, optional

Directions

Preheat the oven to 450 degrees F.
Add the cherry tomatoes, thyme leaves, garlic cloves, zucchini, eggplant, red onion, orange bell pepper and red bell pepper to a sheet pan. Whisk the olive oil, tomato paste, white balsamic vinegar, honey, crushed red pepper flakes, 1 tablespoon salt and a generous amount of freshly ground black pepper in a small bowl. Pour the mixture over the vegetables and toss until they are evenly coated. Make sure the vegetables are in 1 layer on the sheet pan and overlapping as little as possible.
Bake until the vegetables are starting to caramelize in places and the tomatoes are just starting to burst, about 30 minutes. Remove the sheet pan from the oven and turn the broiler to high if using the Parmesan. Sprinkle the Parmesan over top of the vegetables and broil until the cheese is melted and golden brown in spots, 2 to 4 minutes depending on your broiler. (Eliminate this step if you are not using the cheese.)
Transfer the vegetables to a serving platter and garnish with the basil. Serve alongside crusty bread, if desired.

Cook’s Note

You can substitute white wine vinegar for the white balsamic if you prefer.

Sheet Pan Ratatouille

Ingredients

Directions

Cook’s Note

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