Simple Sheet Pan Ratatouille
This simple sheet pan ratatouille recipe is easy and delicious.
- 1(1 pound) eggplant, cut into 1-inch cubes
- 1zucchini, sliced
- 1small green bell pepper, chopped
- 1onion, coarsely chopped
- cooking spray
- ¼teaspoon ground black pepper, divided
- 1tomato, chopped
- 1tablespoon extra-virgin olive oil
- ¼cup chopped fresh parsley
- ⅜teaspoon salt, divided
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Arrange 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.
Step 3Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
Step 4Meanwhile, 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.