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Sheet Pan Ratatouille
[Vegan]

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When we're crunched for time, cooking something healthy and tasty often falls off our to-do... Read More

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sheet pan ratatouille

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    Sheet Pan Ratatouille [Vegan]

    This recipe does take a while from start to finish, but because the ratatouille is in the oven for the majority of that time, I still consider this a quick and easy dish! Unlike some ratatouille recipes that have you layer thinly sliced vegetables in an ornate spiral design, here... Read More

    Ingredients You Need for Sheet Pan Ratatouille [Vegan]

    • 1 medium eggplant, diced
    • 1 medium zucchini, diced
    • 1 medium yellow summer squash, diced
    • 3 large Roma tomatoes, diced
    • 1/2 yellow or red onion, diced
    • 1/2 green or red bell pepper, diced
    • 8 garlic cloves, sliced
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon salt
    • 1/2 cup fresh basil, chopped
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    How to Prepare Sheet Pan Ratatouille [Vegan]

    1. Preheat the oven to 375°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
    2. Combine all the vegetables on the prepared baking sheet and add the oil, vinegar, and salt. Stir together until thoroughly mixed, then spread everything out into an even layer. Bake for 30 minutes.
    3. Remove from the oven, toss the veggies, and bake for another 25 minutes, or until the veggies are tender.
    4. Remove from the oven, stir in the basil, and bake for 5 more minutes.

    Notes

    For Additions and Swaps: For protein, add 1 cup cooked or canned white beans in step 4.

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