Recipe information
Ingredients for - Sheet Pan Ratatouille
1. Eggplant, cut into 1/2-inch cubes - 1 large
2. Zucchinis, cut into 1/2-inch slices - 2
3. Heirloom tomatoes, cut in wedges - 2
4. White onion, cut into 1/2-inch-thick rounds - 1
5. Red bell pepper, cut into 1/2-inch strips - 1
How to cook deliciously - Sheet Pan Ratatouille
1. Stage
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Stage
Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. Stage
Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
