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Simple Sheet Pan Ratatouille
Simple Sheet Pan Ratatouille
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Try this effortless sheet pan ratatouille with eggplant, tomatoes, and zucchini - a tasty delight!
Ingredients:
  • 1 (1 pound) eggplant, cut into 1-inch cubes
  • 1 zucchini, sliced
  • 1 small green bell pepper, chopped
  • 1 onion, coarsely chopped
  • cooking spray
  • 0.25 teaspoon ground black pepper, divided
  • 1 tomato, chopped
  • 1 tablespoon extra-virgin olive oil
  • 0.25 cup chopped fresh parsley
  • 0.375 teaspoon salt, divided
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Place the eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Give the vegetables a light spritz of cooking spray and sprinkle with 1/8 teaspoon of black pepper.
  • Roast the vegetables in the preheated oven, stirring and rotating the pan once, until they are golden brown and tender, for about 40 minutes.
  • In a large bowl, combine tomatoes, oil, parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Add the cooked vegetables and the remaining 1/4 teaspoon salt. Mix well.

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