Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables.
{"@type":"Recipe","name":"Sheet-Pan Ratatouille","prepTime":1200,"author":"eatingwell.com","url":"https://www.eatingwell.com/recipe/278427/sheet-pan-ratatouille/","description":"Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables.","recipeIngredient":["1 lb Eggplant, unpeeled and cut into 1-in. chunks (5 cups)","2 Zucchini, medium, unpeeled and chopped (2 3/4 cups)","2 Red Bell Peppers, medium, chopped (2 cups)","1 Yellow Onions, medium, chopped (1 1/2 cups)","5 Garlic Cloves, medium, peeled","5 Plum Tomatoes, medium, roughly chopped (5 cups)","1/4 cup Olive Oil","1 tsp Salt","1/4 cup Balsamic Glaze","4 oz Goat Cheese, crumbled (about 1 cup)","2 Tbsp Fresh Basil, chopped"],"recipeInstructions":["Preheat oven to 425 degrees F with rack in middle position. Toss together eggplant, zucchini, bell peppers, onion, and garlic in a large bowl. Place tomatoes on a baking sheet and spread in an even layer. Place eggplant mixture on a separate baking sheet and spread in an even layer. Drizzle vegetables evenly with oil; sprinkle with salt.","Place baking sheets on middle rack in preheated oven; roast until vegetables are browned and softened, 40 to 45 minutes, tossing once halfway through the bake time.","Transfer vegetables from baking sheets to a large bowl; toss gently to combine. Spoon mixture evenly into 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with goat cheese and basil."]}