Baked Sheet-Pan Ratatouille

Servings: 6

This is a variation on this well-known dish. You can also slice all the veggies in rounds and lay them out nicely in a baking pan, then bake in the oven for 25-30 minutes.

60 MINS MAIN VEGAN EUROPE FOOD WASTE TIP

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Ingredients

1 onion, sliced into half-moons

Splash balsamic vinegar

3 small eggplant or one large eggplant, peeled and cut into bite-sized pieces

Salt and pepper, to taste

1 red or yellow bell pepper, sliced into medium-wide strips

Olive oil, for drizzling

2 medium tomatoes, cut into medium wedges

2-3 tablespoons fresh herbs –rosemary or thyme or combination of both

2 zucchini or summer squash, sliced into half-moons

8-14 garlic cloves, peeled

Nutrition Information

Calories: 147
Total Fat: 10g
Saturated Fat: 1.5g
Total Carbohydrate: 15g
Dietary Fiber 4g
Total Sugars: 7g
Protein: 2.5g
Cholesterol: 13mg
Vitamin D: 3IU
Calcium: 174mg
Iron: 2.45mg
Potassium: 1424mg
Sodium: 207mg

Instructions

Take 1-2 baking sheets and line them with parchment paper.
Spread out all veggies on two prepared baking sheets.
Add herbs and whole garlic cloves.
Drizzle top with oil, sprinkle with a generous pinch of pepper and salt and toss well.
Roast in a preheated oven at 200 C, for about 20 minutes, then mix a bit and toast for another 20 minutes, mix again.
Turn the temperature down to 150 C and continue roasting until edges begin to caramelise and become tender, for 10 to 20 minutes.
Drizzle with a splash of vinegar and adjust the taste, if needed.
Serve over toast or with pasta.