Sheet Pan Ratatouille With Goat Cheese And Olives Food

SHEET PAN RATATOUILLE

Sheet Pan Ratatouille image

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Provided by Fioa

Categories World Cuisine Recipes European French

Time 57m

Yield 4

Number Of Ingredients 11

Ingredients

1 large eggplant, cut into 1/2-inch cubes
2 zucchinis, cut into 1/2-inch slices
2 heirloom tomatoes, cut in wedges
1 white onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Steps:

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.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g

SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES

Sheet-Pan Ratatouille With Goat Cheese and Olives image

Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 large onion, halved and thinly sliced
1 3/4 pounds zucchini, cut into 1/4-inch slices (about 7 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
6 thyme sprigs
4 rosemary sprigs
6 garlic cloves, smashed and peeled
Fine sea salt, as needed
2 pounds eggplant, cut into 1-inch cubes (about 10 cups)
2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
3 cups cherry tomatoes (12 ounces)
8 ounces goat cheese, crumbled
3/4 cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
Lemon wedges, for serving
1/2 cup basil leaves, sliced

Steps:

Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

ROASTED RATATOUILLE

Roasted Ratatouille image

This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.

Provided by conniecooks

Categories Peppers

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 medium eggplant
1 -2 small zucchini
1 red pepper
1 large Spanish onions or 1 large vidalia onion
2 dozen cherry tomatoes
3 -4 garlic cloves (optional)
salt & pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
2 ounces goat cheese (Chevre)
8 -10 fresh basil leaves, chopped

Steps:

Line a sheet pan with aluminum foil.
Spray with cooking spray.
Cut the eggplant unpeeled into 1" cubes.
Cut the zucchini into 1" cubes.
Cut the red pepper into 1" cubes.
Cut the onion into large wedges maybe 8-10 pieces.
Leave the tomatoes whole and also the garlic if using.
Put all vegetables on prepared pan.
Sprinkle with salt and pepper to taste and dried herbs.
Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
Bake at 350F for about 1 hour. Turn every 15 minutes.
While it is warm toss with fresh basil and crumbled goat cheese.

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