What could possibly be higher than the saucy, savory goodness of basic ratatouille!? Reply: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to additional caramelization with minimal effort!
Flip it right into a satisfying plant-based meal by including protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have now a sense it’ll be your new favourite summer time meal! Allow us to present you the way it’s accomplished!
Recipe Inspiration
This recipe attracts inspiration from each French and Italian cuisines. Ratatouille is a basic French dish with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs.
The Italian inspiration comes from the additions of Crispy Italian Herb Baked Tofu and Creamy Pesto Sauce. Neither dish is classically Italian—as a substitute, they draw inspiration when it comes to taste and idea.
Tips on how to Make Sheet Pan Ratatouille
Whereas ratatouille is historically made on the stovetop, this recipe goes in a distinct course with using a sheet pan. Not solely is it fast, straightforward, and hands-off, however roasting the greens creates caramelized edges and enhances their sweetness.
For the greens, we use basic ratatouille elements together with zucchini, eggplant, onion, and bell pepper. They’re seasoned merely with salt, dried Italian herbs, and olive oil.
One other bonus of SHEET PAN ratatouille? You’ll be able to bake tofu on the identical time! As a result of nobody needs to make use of the range and the oven in the midst of summer time.
Tomatoes get added to the veggies midway via the baking time, permitting them to contribute a little bit sauciness to the combination. Whereas every little thing is within the oven, we advocate making our Creamy Pesto Sauce to boost all of it and convey the dish collectively!
We hope you LOVE this recipe! It’s:
Savory
Herby
Summery
Veggie-packed
Satisfying
& SO scrumptious!
Serve over pasta, polenta, or your favourite grain for a protein-packed, plant-based meal. Different scrumptious pairings embody our Simple Cherry Tomato Bruschetta, Heirloom Tomato Panzanella Salad, Solar-Dried Tomato & Basil Arancini, or Vegan Parmesan and Herb Polenta Fries.
Extra Sheet Pan Recipes
If you happen to do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 4
Forestall your display from going darkish
VEGGIES
- 1 medium zucchini, halved lengthwise and lower into 1/4-inch slices (1 zucchini yields ~3/4 cup or 250 g)
- 1 medium eggplant, lower into 1-inch items (1 eggplant yields ~5 cups or 450 g)
- 1/2 medium purple onion, diced (1/2 onion yields ~3/4 cup or 225 g)
- 1/2 medium purple bell pepper, lower into 1/2-inch items
- 3/4 tsp sea salt
- 1 Tbsp dried Italian herbs (or sub dried oregano + basil)
- 2 Tbsp olive oil
- 1 cup complete cherry tomatoes
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Earlier than preheating, organize two oven racks in order that two baking sheets will slot in your oven. Preheat your oven to 425 levels F (218 C) and line two customary dimension baking sheets with parchment paper.
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To 1 baking sheet, add the zucchini, eggplant, purple onion, and purple bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and unfold the veggies in order that they’re overlapping as little as potential.
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Subsequent, put together the Italian Herb Tofu, including it to the opposite parchment-lined baking sheet.
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Place each baking sheets within the oven — the greens on the higher rack and the tofu under — and cook dinner for quarter-hour. After quarter-hour, flip the tofu with a spatula, then add the cherry tomatoes on prime of the roasted veggies and bake each for an additional quarter-hour, or till the tofu is a little bit agency and golden with crispy edges, the veggies are barely caramelized, and the tomatoes are starting to burst.
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Whereas every little thing is within the oven, make your Creamy Pesto Sauce and put together any pasta or polenta to serve along with your ratatouille.
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Serve the ratatouille and tofu over your pasta, polenta, or grains, drizzle with the creamy pesto sauce, and sprinkle with vegan parmesan cheese (non-compulsory). Take pleasure in! Leftovers hold saved individually for 3-4 days within the fridge, or within the freezer for 1 month. Any leftover Creamy Pesto Sauce can be utilized on pasta, veggies, and past!
Serving: 1 serving Energy: 399 Carbohydrates: 21.7 g Protein: 18.8 g Fats: 29.5 g Saturated Fats: 4.5 g Polyunsaturated Fats: 6.2 g Monounsaturated Fats: 17.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1131 mg Potassium: 947 mg Fiber: 7.6 g Sugar: 11.9 g Vitamin A: 206 IU Vitamin C: 40 mg Calcium: 451 mg Iron: 5.5 mg