Sheet Pan Roasted Vegetables

roasted vegetable ratatouille | AFoodCentricLife.com

5 from 1 vote

This colorful vegetable dish is inspired by the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Serve it as a side dish or over quinoa, brown rice or pasta for a main course dish. You’ll need baking parchment paper to line your baking sheet. It’s available at most grocery stores these days, cooking stores and online. Note – the eggplant I use is called Indian eggplant. They are about the size of a Roma tomato. If you cannot find this variety, use other small eggplants or the long, thin Japanese variety.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Side Dish

Cuisine: French

Servings: as a side dish

Calories: 159kcal

Author: Sally Cameron

Equipment

Rimmed baking pans
baking parchment paper

Ingredients

1 large red bell pepper yellow or orange
½ large onion
6-8 small round Indian eggplants or 1 Japanese eggplant
2 medium zucchini
2-3 large large tomatoes
8-10 whole garlic cloves peeled
1 tablespoon fresh chopped thyme leaves
1-2 teaspoons dried lavender or Herbs de Provence optional
1-2 tablespoons extra virgin olive oil
¼ teaspoon sea salt or more to taste
¼ teaspoon ground black pepper or more to taste

Instructions

Pre-heat Oven

Pre-heat the oven to 400°F (204 C). Line a half sheet size rimmed baking sheet with parchment paper and set aside.

Prep Vegetables

Cut all of your vegetables into approximately the same sizes. Don’t cut them too small or they will roast too quickly and risk burning. See photos in the post for a visual reference. Cut the peppers into large chunks about 1 ½″ square. Cut onion into large chunks. If you are using the small Indian eggplant, cut them in quarters top to bottom, and depending on the size, maybe in half crosswise for 8 pieces. If using another variety of eggplant, cut it into small chunks. For zucchini, quarter them lengthwise, then cut into about 5 pieces each. For the tomato, cut into quarters, then across again into 8 pieces.

Season and Roast

Place all vegetables in a large bowl along with the whole garlic cloves and toss with olive oil and herbs. Spread the vegetables on the parchment-lined rimmed baking sheet, sprinkle with salt and pepper, and roast in the oven until the vegetables are shriveled and browning at the edges. It will take between 35-45 minutes. Timing will depend on your oven and the size you cut your vegetables. When you smell them, check them.

Nutrition