Easy Sheet Pan Ratatouille
This Easy Sheet Pan Ratatouille is packed with roasted zucchini, eggplant, tomatoes, and peppers, then finished with mozzarella and fresh basil.
Servings 6
Calories 230kcal
Ingredients
- 1 medium zucchini chopped into bite-sized pieces
- 1 small eggplant chopped into bite-sized pieces
- 1 red bell pepper chopped
- 1 pint cherry tomatoes
- 1 small yellow onion sliced
- 3 cloves garlic minced
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons balsamic glaze
- 8 ounces fresh mozzarella
- ¼ cup grated Parmesan
- ¼ cup fresh basil for serving
Instructions
- Preheat oven to 425°F.
- Add zucchini, eggplant, bell pepper, tomatoes, onion, and garlic to a large sheet pan.
- Drizzle with olive oil and season with salt, Italian seasoning, dried basil, black pepper, and red pepper flakes.
- Toss well and spread vegetables into an even layer.
- Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and caramelized and the tomatoes have burst.
- Drizzle with balsamic glaze then tear mozzarella over the vegetables and sprinkle with Parmesan.
- Finish with fresh basil and additional Parmesan before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Fiber: 4g