Name: Sheet Pan Ratatouille
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Nonstick cooking spray -; 1 large (about 1 1/2 pounds) eggplant, trimmed and cut into 1-inch chunks -; 2 medium summer squash (1 yellow and 1 zucchini), cut into 1-inch chunks -; 1 red bell pepper, cored and cut into 1-inch chunks -; 1 medium sweet onion, cut into 1-inch chunks -; 6 cloves garlic, finely chopped -; 1 teaspoon Aleppo pepper or crushed red pepper flakes -; 2 cups grape or cherry tomatoes, halved -; 2 tablespoons chopped fresh basil, parsley, or chives -; 1/2 teaspoon freshly ground black pepper, plus more to taste -; 3/4 teaspoon kosher salt, plus more to taste -; Extra virgin olive oil, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Ratatouille

1. Nonstick cooking spray -

2. 1 large (about 1 1/2 pounds) eggplant, trimmed and cut into 1-inch chunks -

3. 2 medium summer squash (1 yellow and 1 zucchini), cut into 1-inch chunks -

4. 1 red bell pepper, cored and cut into 1-inch chunks -

5. 1 medium sweet onion, cut into 1-inch chunks -

6. 6 cloves garlic, finely chopped -

7. 1 teaspoon Aleppo pepper or crushed red pepper flakes -

8. 2 cups grape or cherry tomatoes, halved -

9. 2 tablespoons chopped fresh basil, parsley, or chives -

10. 1/2 teaspoon freshly ground black pepper, plus more to taste -

11. 3/4 teaspoon kosher salt, plus more to taste -

12. Extra virgin olive oil, for serving -

How to cook deliciously - Sheet Pan Ratatouille

1. Stage

Preheat the oven to 425°F. Position oven racks in the upper and lower thirds of the oven. Line two rimmed sheet pans with silicone baking mats or foil. Generously spray each with cooking spray and set aside.

2. Stage

Season the vegetables: In a large bowl, add the eggplant, summer squash, bell pepper, onion, garlic, and Aleppo pepper. Toss to combine. Equally divide the vegetables between the two prepared sheet pans. Generously spritz them with nonstick cooking spray. Season with the black pepper, but not the salt! Salt will draw out moisture, making the vegetables too wet as they cook.

3. Stage

Cook the vegetables: Roast the vegetables, rotating the sheet pans and stirring the vegetables once, until they are lightly browned and softened, about 45 minutes.

4. Stage

Add the tomatoes and basil: As soon as you take the vegetables out of the oven, add the tomatoes and basil. Season with 1/2 teaspoon salt and stir to combine.

5. Stage

Serve: Taste and adjust for seasoning with salt and black pepper. Want a more luxurious texture? Drizzle in some olive oil to taste or serve it on the side for drizzling on top. Serve hot, at room temperature, or chilled. Bon appétit, y’all! Refrigerate leftovers for up to 3 days in a covered container. Granted the vegetables will become softer, but they will also become more flavorful. So, yes! Bonus points if you have leftovers! Serve it in wrap, on a salad, or smear it on a sandwich. It’s also super as a chunky spread on crackers or crostini. Did you love the recipe? Leave us stars below!