Sheet Pan Ratatouille
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!
Servings: 6 servings
Ingredients
- 1 small eggplant , sliced 1/4-inch thick (Japanese eggplant is preferred over globe eggplant, since it has fewer seeds and less bitter, but either work)
- 1 small zucchini , sliced 1/4-inch thick
- 1 small yellow squash , sliced 1/4-inch thick
- 1 large orange bell pepper , seeds and ribs removed, sliced 1/4-inch thick
- 1/2 red onion , sliced 1/4-inch thick
- 1 pint cherry tomatoes
- 1/3 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon pepper
- 13 ounces package 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
Instructions
- 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.
- Serve right away and enjoy!
Nutrition
Calories: 122kcal · Carbohydrates: 4g · Protein: 1g · Fat: 12g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 9g · Sodium: 203mg · Potassium: 181mg · Fiber: 1g · Sugar: 2g · Vitamin A: 392IU · Vitamin C: 18mg · Calcium: 15mg · Iron: 1mg