Simple Sheet Pan Ratatouille
Description
This simple sheet pan ratatouille recipe with eggplant, tomatoes, and zucchini is easy and delicious.
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
•
1/4 teaspoon ground black pepper, divided
•
1 tomato, chopped
•
1 tablespoon extra-virgin olive oil
•
1/4 cup chopped fresh parsley
•
3/8 teaspoon salt, divided
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
3
Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
4
Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.