Sheet Pan Ratatouille
Ingredients
- Nonstick cooking spray Nonstick cooking spray Nonstick cooking spray
- 1 1/2 pounds eggplant
- 2 medium summer squash
- 1 red bell pepper red bell pepper
- 1 sweet onion sweet onion
- 6 cloves garlic cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 cups grapetomatoes
- 2 tablespoons chopped basil
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon kosher salt
- Extra-virgin olive oil Extra-virgin olive oil Extra-virgin olive oil
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Instructions
- Position oven racks in the upper and lower thirds of the oven. Line two rimmed sheet pans with silicone baking mats or foil. Generously spray each with cooking spray and set aside.
- In a large bowl, add the eggplant, summer squash, bell pepper, onion, garlic, and Aleppo pepper. Toss to combine.,Equally divide the vegetables between the two prepared sheet pans. Generously spritz them with nonstick cooking spray. Season with the black pepper, but not the salt! Salt will draw out moisture, making the vegetables too wet as they cook.,Simply Recipes / Alison Bickel
- Roast the vegetables, rotating the sheet pans and stirring the vegetables once, until they are lightly browned and softened, about 45 minutes.
- As soon as you take the vegetables out of the oven, add the tomatoes and basil. Season with 1/2 teaspoon salt and stir to combine.,Simply Recipes / Alison Bickel
- Taste and adjust for seasoning with salt and black pepper. Want a more luxurious texture? Drizzle in some olive oil to taste or serve it on the side for drizzling on top. Serve hot, at room temperature, or chilled. Bon appétit, y’all!,Refrigerate leftovers for up to 3 days in a covered container. Granted the vegetables will become softer, but they will also become more flavorful. So, yes! Bonus points if you have leftovers! Serve it in wrap, on a salad, or smear it on a sandwich. It’s also super as a chunky spread on crackers or crostini.,Did you love the recipe? Leave us stars below!,Simply Recipes / Alison Bickel
Source
Original recipe: View Original