Ratatouille is a jot down of veggie-forward, Provencal-style stew.
Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables.
Ingredients
1large(1lb.
)eggplant, unpeeled and cut into 1-in.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
