Description
Sheet pan ratatouille with roasted zucchini, eggplant, peppers, and tomatoes. An easy and vibrant plant based dish.
Ingredients
Units
Scale
- 1 medium eggplant, diced
- 2 zucchinis, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place vegetables on sheet pan.
- Drizzle with olive oil and seasonings.
- Toss and spread in single layer.
- Roast 25 to 30 minutes.
- Garnish with fresh basil before serving.
Notes
- Do not overcrowd pan.
- Use fresh herbs for garnish.
- Best served warm.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg