Sheet-Pan Ratatouille Niçoise
Roasted summer vegetables with olives and anchovies tossed into a warm, garlicky olive oil. One pan, 25 minutes, no fuss — Mediterranean weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 10 oz cherry tomatoes
- 1 medium zucchini
- 1 small eggplant
- 1 large red bell pepper
- ½ cup Niçoise olives (pitted)
- 5 tbsp olive oil, divided
- 3 cloves garlic cloves, sliced thin
- ¼ cup fresh basil (or parsley), chopped
Instructions
- 1
Cut zucchini, eggplant, and bell pepper into 1-inch chunks. Halve the cherry tomatoes.
- 2
Toss all vegetables on a sheet pan with 3 tbsp olive oil, salt, and pepper. Spread in one layer.
- 3
Roast at 425°F for 18–20 minutes until eggplant is tender and edges brown, stirring halfway.
- 4
While vegetables cook, warm 2 tbsp olive oil in a small bowl. Add sliced garlic and let sit.
- 5
Remove pan from oven. Pour garlic oil and olives over the hot vegetables, toss gently.
- 6
Scatter fresh basil on top. Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- small bowl
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
