Sheet Pan Ratatouille

  • Preparation time:
  • 30 min
  • Total time:
  • 1 hour 5 min
  • Makes:
  • 12 cups

( 8 ratings )

Roast a pan full of colourful vegetables for about 40 min—feel virtuous almost instantly. Here's how to make an easy vegetarian dinner.

Ingredients

  • 2 tbsp olive oil
  • 1 tsp dried basil
  • ¼ tsp salt
  • ½ tsp dried thyme
  • ½ tsp crumbled dry rosemary
  • 1 zucchini , sliced in half lengthwise, then cut into chunks
  • ½ eggplant , cut into bite-size chunks
  • 1 red bell pepper , coarsely chopped
  • 1 yellow bell pepper , coarsely chopped
  • 1 leek , white and light-green part only, thinly sliced
  • 1 small butternut squash , peeled, seeded and cut into bite-size chunks
  • ½ pint cherry tomatoes , halved

Dressing

  • ½ lemon
  • ½ tsp granulated sugar
  • 1 garlic clove , minced
  • 1 ½ tbsp olive oil
  • ½ cup shredded fresh basil , optional
  • ½ cup crumbled feta , optional

Directions

  • Preheat to 400F.
  • In a large bowl, stir together olive oil, basil, salt, thyme and rosemary. Add chopped vegetables and toss to coat. Spread in an even layer on a baking sheet and roast until squash is tender but not mushy, 35 to 40 min, stirring veggies at the halfway mark.
  • In a medium bowl, stir together dressing ingredients. Drizzle half the dressing over pan of vegetables and toss. Taste and add more dressing if desired. Add basil and feta just before serving.

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Nutrition (per serving)

  • Calories
  • 112
  • Protein
  • 1.6 g
  • Carbohydrates
  • 14.2 g
  • Fat
  • 6.5 g
  • Fibre
  • 3.2 g
  • Sodium
  • 198 mg
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