With fresh vegetables and smoked sausage, this Sheet Pan Ratatouille is a complete and healthy meal. Like the original French dish, this baked Ratatouille is packed with flavor...but requires just 15 minutes of hands-on time! The perfect way to use up your summer produce!
Prep Time: 20mins
Cook Time: 25mins
Total Time: 45mins
1smalleggplant, sliced 1/4-inch thick (Japanese eggplant is preferred over globe eggplant, since it has fewer seeds and less bitter, but either work)
1smallzucchini, sliced 1/4-inch thick
1smallyellow squash, sliced 1/4-inch thick
1largeorange bell pepper, seeds and ribs removed, sliced 1/4-inch thick
1/2red onion, sliced 1/4-inch thick
1teaspoondried Italian seasoning
1/4teaspoonground black pepper
13ouncespackage smoked/cooked sausage links (if using uncooked sausage links, they should be cooked separately, since they will take longer than the vegetables)
chopped parsley, for garnish
Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray.
Prep vegetables by slicing with either a mandolin or knife. (If using a mandolin, use the “thick slice” attachment.)
Arrange the eggplant, zucchini, yellow squash, bell pepper, red onion, and tomatoes on the baking sheet.
In a medium mixing bowl, whisk together the olive oil with the Italian seasoning, garlic powder, salt, pepper, and lemon pepper. Drizzle over the vegetables and toss to coat thoroughly.
Nestle smoked sausages into the vegetables.
Bake for 20-30 minutes, until the vegetables are fork tender.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Course: Main Course
Keyword: baked ratatouille, easy sheet pan dinner, ratatouille with sausage