True story: Ever since the Disney Movie, Ratatouille, I’ve been mildly obsessed with making ratatouille. In the movie, it looked SOOO good. Which is funny, because I haven’t been a historically big fan of zucchini and other summer squashes. I’m coming around as an adult, but it’s still got to be GOOD.
This sheet pan “ratatouille” is perfect for summer. Easy, flexible, uses seasonal produce, and super delicious. Chop up the veggies, lightly coat with oil, season generously, and then cook. If you don’t want to turn on your oven, you could put the sheet pan on a medium heat grill as well. Timing would likely vary that way. As pictured below, you can also cook some chicken or fish on top for the last half to make it a full meal. Enjoy!
Sheet Pan Ratatouille (Serves 4-6)
1 large eggplant, peeled and cut into 1 inch pieces
2 summer squash (yellow or zucchini or a mix), cut into 1 inch pieces
2 bell peppers, cut into 1 inch pieces
4 tomatoes, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons canola oil
1 teaspoon dried thyme (1 tablespoon fresh)
½ teaspoon dried basil (1-2 teaspoons fresh)
¼ teaspoon salt
½ teaspoon pepper
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.
2. Toss vegetables with oil and seasonings. Spread onto sheet into an even layer. Roast for 25-40 minutes, until vegetables are desired degree of doneness. Stir at least once during cooking time.
3. If adding chicken or fish, lightly season protein and place on vegetables after 25 minutes of cooking time. Return to oven and bake until done (165 degrees for chicken , 145 degrees for fish).
Nutritional Information (Amount per serving):
Protein: 4 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 21 g
Fiber: 8 g
Sodium: 160 mg
Recipe notes: The vegetables here can be fairly fluid. Onion, tomato, and garlic should likely stay. But I’ve thrown cauliflower and broccoli in here as well. Use up what you have!
Source: Adapted from America’s Test Kitchen