Name: Sheet Pan Ratatouille
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant, cut into 1/2-inch cubes - 1 large; Zucchinis, cut into 1/2-inch slices - 2; Heirloom tomatoes, cut in wedges - 2; White onion, cut into 1/2-inch-thick rounds - 1; Red bell pepper, cut into 1/2-inch strips - 1; Garlic - 4 cloves; Olive oil - 2 tablespoons; Chopped fresh rosemary - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Balsamic Vinegar - 1 tablespoon

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

6. Garlic 4 cloves

7. Olive oil 2 tablespoons

8. Chopped fresh rosemary 2 tablespoons

9. Salt 1 teaspoon

10. Ground black pepper ½ teaspoon

11. Balsamic Vinegar 1 tablespoon

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.