Sheet-Pan Ratatouille with Crispy Garlic
Charred eggplant, zucchini, and tomatoes roasted together with garlic, herbs, and a flash of balsamic. Weeknight French comfort that tastes like a Provençal garden in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 3g
freshrusticfrenchmediterraneanvegetarianvegangluten-freevegetarian
Ingredients
- 1 medium eggplant, cut into 3/4-inch cubes
- 1 medium zucchini, cut into 3/4-inch half-moons
- 1.5 cups cherry tomatoes, halved
- 4 cloves garlic cloves, sliced thin
- 1 tsp fresh thyme or Herbes de Provence
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
Instructions
- 1
Toss eggplant, zucchini, tomatoes, garlic, and thyme with olive oil, salt, and pepper on a sheet pan.
- 2
Spread in a single layer. Roast at 425°F for 15 minutes, stirring halfway through.
- 3
Vegetables should be tender with charred edges and garlic golden and crispy.
- 4
Drizzle balsamic vinegar over the top and toss gently.
- 5
Taste and adjust salt and pepper. Serve warm or at room temperature.
Tools you’ll need
- sheet pan (half-size or larger)
- cutting board
- chef's knife
- mixing bowl
- measuring spoons
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