Ingredients57 m servings 164
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Per Serving: 164 calories; 7.6 23.6 4.3 0 600 Full nutrition
ReviewsRead all reviews 11
I followed the method exactly as written (even at 7,000ft) and loved the outcome. The veggies are just bursting with flavor and the texture is perfect. Had to adjust two ingredients, though. I u...
It is easy, tasty and summery, we both loved it. To make it quicker, instead of using the oven, I sauted each of the cut-up vegetables on stove-top first, in a pan. Then cooked all of them t...
We liked this a lot. Didn't have eggplant, but used most everything else and followed the instructions as written. Added sliced mushrooms and green onions. Seasoned with Trader Joe's Everythi...
Excellent. I added pre-cooked Italian sausages, two red apples, and a couple of shakes of red pepper flakes. Easy and full of flavor!
My husband's comment: I didn't think I'd like zucchini this much. We did leave out the eggplant and onion, because we didn't have any, which made all the veggies fit on one pan. I wish I had use...
Really enjoyed this recipe. Used canned tomatoes as that’s what I had. Used it over cheese tortellini topped with a sprinkle of Parmesan. Delish!
Excellent recipe. I made no adjustments. Recipe made 2 sheet pans as another reviewer stated. Will definitely make this again.
This recipe mad A LOT of ratatouille! I used 2 sheet pans and roasted for a total of 90 minutes. It was AMAZING!