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!

Each 2-cup serving of the Sheet Pan Ratatouille provides:

• 103% of your daily Vitamin C
• 18% of your daily Vitamin A
• 17% of your daily Iron
• 11% of your daily Calcium
• 9 grams of Fiber

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 Black A2300 Blender. It’s powerful and quickly purees the roasted veggies into a smoothly textured soup.

Watch the video on how to make Sheet Pan Ratatouille:

Sheet Pan Ratatouille

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

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 Black A2300 Blender. It’s powerful and quickly purees the roasted veggies into a smoothly textured soup.

Author: Sydney Rhody, BS, CPT

Recipe type: Dinner

Cuisine: Mediterranean

Serves: 4

Ingredients

• 1 large (1 lb.) eggplant, cut into 1-in. chunks
• 2 medium zucchini, chopped
• 2 medium red bell peppers, deseeded and chopped
• 1 medium yellow onion, peeled and chopped
• 5 garlic cloves, peeled (leave whole)
• 5 medium plum tomatoes, roughly chopped
• 1 pound chicken sausage, sliced into rounds (optional)
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 2 Tbsp fresh thyme, chopped
• ¼ cup balsamic glaze
• 2 Tbsp fresh basil, chopped
• 1 tsp fresh parsley, chopped
• ½ cup feta cheese, crumbled (optional)

Instructions

1. Preheat your oven to 425 degrees F. Spread the vegetables (and chicken sausage, if using) out evenly on a baking sheet.
2. Drizzle vegetables with oil. Sprinkle with salt and thyme.
3. Place baking sheet on the middle rack. Roast until vegetables are soft and slightly browned, around 45 minutes, mixing once halfway through the bake time.
4. Remove from oven. Drizzle with balsamic glaze. Sprinkle with basil, parsley, and feta (optional).

Nutrition Information

Serving size: 2 cups (including chicken sausage) Calories: 376 Fat: 20 Saturated fat: 5 Carbohydrates: 27 Sugar: 16 Fiber: 9 Protein: 19 Cholesterol: 113

3.5.3251

By: Sydney Rhody, BS, CPT

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