Sheet Pan Ratatouille

Name: Sheet Pan Ratatouille
Total time: 60
Yield: 4
Ingredients: 1 large eggplant, cut into 1/2-inch cubes; 2 zucchinis, cut into 1/2-inch slices; 2 heirloom tomatoes, cut in wedges; 1 white onion, cut into 1/2-inch-thick rounds; 1 red bell pepper, cut into 1/2-inch strips; 4 cloves garlic; 2 tablespoons olive oil; 2 tablespoons chopped fresh rosemary; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 tablespoon balsamic vinegar

Recipe by Fioa from allrecipes.com

Side Dish 60 Mins.

Ingredients

4 servings

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1 large eggplant, cut into 1/2-inch cubes
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2 zucchinis, cut into 1/2-inch slices
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2 heirloom tomatoes, cut in wedges
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1 white onion, cut into 1/2-inch-thick rounds
•

1 red bell pepper, cut into 1/2-inch strips
•

4 cloves garlic

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2 tablespoons olive oil
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2 tablespoons chopped fresh rosemary
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1 teaspoon salt
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0.5 teaspoon ground black pepper
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1 tablespoon balsamic vinegar

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.