Sheet Pan Ratatouille
[Vegan]
Author Bio
When we're crunched for time, cooking something healthy and tasty often falls off our to-do...
When we're crunched for time, cooking something healthy and tasty often falls off our to-do lists. But with a little planning (and some smart recipes), eating well can fit into even the busiest lifestyle. In this follow-up to her popular first book, Plant-Based on a Budget, Toni Okamoto turns her attention to recipes that save you time and energy in the kitchen—and, of course, save you money, too! In Plant-Based on a Budget Quick & Easy, Toni shares creative ways to cut down on active kitchen time without having to invest in a ton of expensive equipment or resort to pricey premade foods. If meal prep isn't your jam, never fear; Toni offers so much more. Chapters focus on time-saving strategies like make-ahead meals, one-pot or one-pan dishes, sheet pan dishes and casseroles, 30-minute mains, and even simple desserts. Many recipes can be made oil-free, and Toni offers plenty of adaptations for your Instant Pot and air fryer. As the saying goes, time is money—and Plant-Based on a Budget Quick & Easy will save you both. Read more about Toni Okamoto
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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...
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 the veggies are simply diced and tossed together on a sheet pan—no need to worry about your design or stand stirring a pot on the stove. There’s so much to love about ratatouille, especially its versatility. Try it atop rice, a hollowed out roasted squash, or pasta, or spoon it over a thick slice of bread and top with your favorite vegan cheese. Excerpted from Plant-Based on a Budget: Quick and Easy (BenBella Books).
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Ingredients You Need for Sheet Pan Ratatouille [Vegan]
How to Prepare Sheet Pan Ratatouille [Vegan]
- Preheat the oven to 375°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- 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.
- Remove from the oven, toss the veggies, and bake for another 25 minutes, or until the veggies are tender.
- 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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