Name: Simple Sheet Pan Ratatouille
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Eggplant, cut into 1-inch cubes - 1 (1 pound); Zucchini, sliced - 1; Green bell pepper, chopped - 1 small; Onion, coarsely chopped - 1; Cooking spray - 1; Ground black pepper, divided - ¼ teaspoon; Tomato, chopped - 1; Extra-virgin olive oil - 1 tablespoon; Chopped fresh parsley - ¼ cup; Salt, divided - ⅜ teaspoon

Ingredients for - Simple Sheet Pan Ratatouille

1. Eggplant, cut into 1-inch cubes 1 (1 pound)

2. Zucchini, sliced 1

3. Green bell pepper, chopped 1 small

4. Onion, coarsely chopped 1

5. Cooking spray 1

6. Ground black pepper, divided ¼ teaspoon

7. Tomato, chopped 1

8. Extra-virgin olive oil 1 tablespoon

9. Chopped fresh parsley ¼ cup

10. Salt, divided ⅜ teaspoon

How to cook deliciously - Simple Sheet Pan Ratatouille

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.

3 . Stage

Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.

4 . Stage

Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.