Sheet Pan Ratatouille
Garden fresh veggies and sausage are tossed with spices and baked in this easy and flavor-packed Sheet Pan Ratatouille recipe. Step-by-step photos can be seen below the recipe card.
Servings: 4 people
Ingredients
- 1 small Japanese eggplant sliced 1/4-inch thick
- 1 small zucchini sliced 1/4-inch thick
- 1 small yellow summer 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
- 4 smoked/cooked sausage links sliced into 1-inch thick coins
- 1/3 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon pepper
- chopped parsley , for garnish
Instructions
- Preheat the oven to 425 degrees F. Coat an extra large rimmed 18×13 baking sheet (or 2 smaller ones) with nonstick spray.
- Prep the vegetables using a mandolin or knife, then dump all the sliced veggies, cherry tomatoes, and the cooked and cut smoked sausage onto the prepared baking sheet.
- In a medium mixing bowl, whisk together olive oil, dried Italian seasoning, garlic powder, coarse salt, black pepper and lemon pepper. Drizzle over the vegetables and sausage.
- Toss to coat thoroughly. Try to arrange everything in a single layer (a little overlap is fine.)
- Transfer to the oven and roast for 25 minutes, until the vegetables are fork tender and the sausage is slightly charred.
- Garnish with chopped parsley, serve right away and enjoy!
Video
Nutrition
Calories: 288kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 439mg | Potassium: 790mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1744IU | Vitamin C: 85mg | Calcium: 50mg | Iron: 2mg