Sheet Pan Ratatouille

Prep Time: 20 minutes

Total Time: 1 hour 10 minutes

Servings: 4

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This recipe is super easy and quick once you chop the veggies. This can be eaten as a side dish or mixed with pasta, rice, quinoa. It will go with any protein as well - fish, tofu, chicken, steak, shrimp.
This makes a very large batch because I always love to have leftovers. If you have limited sheet pan space, then only use 1 of each zucchini & 1 bell pepper.
Since chopping the veggies takes the most time, just ugly chop everything, doesn’t have to be perfect!

Ingredients

• 1 eggplant

• 2 zucchinis

• 2 yellow squash

• 2 bell peppers

• 2 cups cherry tomatoes

• 1/2 sweet onion

• 8 cloves garlic

• 1 jar marinated artichokes (drain & rinse)

• 3 TBSP capers

• Olive oil or avocado oil

• 1 TBSP (each) dried rosemary, oregano, basil

• 1/2 TBSP dried thyme

• 2 tsp garlic powder

• 1 tsp salt & pepper

Method

1. Preheat oven to 400. Line 2 large sheet pans with parchment paper

2. Chop veggies into roughly 1 inch pieces. Cherry tomatoes stay whole. Peel garlic & cut cloves in half.

3. Drain & rinse artichokes from oil and cut into quarters. (I like Trader Joe’s Grilled Marinated Artichokes that come in a jar)

4. Mix all dried herbs together in a bowl

5. Toss all veggies together (except artichokes & capers) - drizzle lightly with olive oil or avocado oil

6. Add herb mix & toss together

7. Spread veggies onto sheet pans, try not to overcrowd the pan too much so veggies can roast evenly

8. Roast in oven for 20 minutes - flip/mix veggies & bake for another 20 mins

9. In the last 10 minutes - add the artichokes

10. After 40 - 45 minutes - remove from the oven and sprinkle on the capers

Notes

• A little drizzle of balsamic before serving would be a delicious add.

• If you don’t care for capers, sub kalamata olives.

• This can be served as a side dish on it’s own or over pasta, rice or quinoa. Enjoy!