Sheet pan ratatouille –Hello, everyone! Today, we’re diving into a delicious and colorful dish that’s sure to brighten up your dinner table—Sheet Pan Ratatouille. This easy-to-make recipe combines fresh vegetables and herbs to create a warm, hearty meal that’s not just tasty but also packed with nutrients. Let’s get cooking!
Sheet Pan Ratatouille
Check out this vibrant image of our beautiful dish!
Ingredients
Here’s what you’ll need to whip up this amazing Sheet Pan Ratatouille:
- 1 medium eggplant, diced
- 1 medium zucchini, sliced
- 1 bell pepper, chopped (any color you like)
- 1 medium onion, sliced
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Let’s get down to the good stuff! Follow these simple steps to create your own Sheet Pan Ratatouille:
- Preheat your oven to 425°F (220°C). This will ensure your veggies roast perfectly.
- In a large bowl, combine the diced eggplant, zucchini, bell pepper, onion, and cherry tomatoes.
- Add minced garlic, olive oil, balsamic vinegar, thyme, oregano, salt, and pepper. Mix it all together until the vegetables are well coated.
- Spread the vegetables evenly on a large baking sheet. Make sure they’re in a single layer so they roast nicely.
- Roast in the oven for about 25-30 minutes, stirring halfway through. You want those veggies to caramelize and get a golden brown finish.
- Once they’re done, take them out and let them cool for a couple of minutes. You’ll get hit with a waft of delicious smells that’ll make your mouth water!
And there you have it, folks! A colorful, flavorful, and healthy Sheet Pan Ratatouille that’s perfect for any meal. Serve it on its own or with a side of crusty bread for a complete feast. Enjoy!
