Description
Elevate your weeknight dinners with this vibrant Sheet Pan Ratatouille! Bursting with the flavors of fresh vegetables, this dish is not just easy to prepare but also a feast for the eyes. Perfect for family gatherings or casual get-togethers, each bite transports you to sunlit French markets. Enjoy this hearty meal warm or chilled as a refreshing salad.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 large red bell pepper, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 tbsp extra virgin olive oil
- 2 tsp Herbs de Provence
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Chop zucchini, eggplant, bell pepper, and onion into uniform pieces.
- In a large bowl, combine vegetables with minced garlic, diced tomatoes, olive oil, herbs de Provence, salt, and pepper. Toss well.
- Spread the vegetable mixture evenly on a parchment-lined baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until veggies are tender and golden.
- Serve warm as a main dish or chill for a refreshing salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg