Sheet Pan Ratatouille
Roasted eggplant, zucchini, bell pepper, and tomato with garlic and herbs. A one-pan Mediterranean vegetable stew that's naturally vegan and requires minimal prep.
- Total time
- 45 min
- Servings
- 4
- Calories
- 165
- Protein
- 3g
Ingredients
- 1 medium (about 1 lb) eggplant
- 2 medium zucchini
- 2 medium bell peppers (red or yellow)
- 1 28-oz can canned crushed tomatoes
- 3 cloves, minced garlic
- 4 tbsp olive oil
- ¼ cup chopped fresh basil and oregano (or 1 tsp dried oregano)
Instructions
- 1
Preheat oven to 425°F. Cut eggplant into 3/4-inch cubes. Cut zucchini into 1/2-inch rounds.
- 2
Cut bell peppers into 1-inch chunks, removing seeds. Toss all vegetables on a large sheet pan with 3 tbsp olive oil, salt, and pepper.
- 3
Roast vegetables 20 minutes, stirring halfway through, until eggplant begins to soften.
- 4
Remove pan from oven. Stir in minced garlic and cook 1 minute until fragrant.
- 5
Pour crushed tomatoes over vegetables. Add oregano (or dried oregano), salt, and pepper. Toss to combine.
- 6
Return to oven and roast 15 minutes until vegetables are tender and tomato is bubbling at edges.
- 7
Remove from oven. Drizzle with remaining 1 tbsp olive oil. Stir in fresh basil if using.
- 8
Serve hot, warm, or at room temperature. Tastes even better the next day.
Tools you’ll need
- large sheet pan (18 x 13 inch)
- chef's knife
- cutting board
- large spoon or spatula
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