Ratatouille is normally a labor-intensive French stew that requires thinly slicing each vegetable and precisely layering it. This Sheet Pan Ratatouille version is so easy because you use bigger cuts of the vegetables and there is no need to spend all the time layering every ingredient. The eggplant is the star of this recipe with bountiful antioxidants, fiber, and flavor. Additionally, the garlic supports a strong immune system. This dish is also rich in vitamin C, potassium, folate, and vitamin K. This Sheet Pan Ratatouille can remain plant-based or you can add chicken sausage and feta cheese for a protein boost that complements the balsamic-glazed vegetables and herbs. This simple one-pan meal will be sure to impress with minimal effort! I use a Garlic Peeler to easily peel the garlic You can also turn the ratatouille into a hearty vegan soup. To make the soup, skip the sausage and cheese. After you cook the vegetables, blend them in a blender or food processor. I like this one- Vitamix A2300 Blender. It’s powerful and quickly purees the roasted veggies into a smoothly textured soup.