Could anything be more delicious and tasty than this? authoritative Ratatouille!? Answer: Sheet Pan Ratatouille! Say it “goodbye” Taking care of the baby on the stove, “Bonjour!” Add to Caramelization With minimal effort!
Change it to ~ Satisfactory By adding plant-based meals Rich in protein Crispy baked Italian herb tofu topped with a creamy pesto sauce. This is going to be a summer favorite! Let me show you how to make it!
Recipe Inspiration
This recipe is inspired by French and Italian cuisine. Ratatouille is a classic French dish made with onions, garlic, tomatoes, zucchini, eggplant, bell peppers, and leafy herbs.
The Italian inspiration comes from the addition of crispy Italian herb-baked tofu and creamy pesto sauce. Neither dish is classic Italian, but rather inspired in terms of taste and concept.
How to Make Sheet Pan Ratatouille
Ratatouille is traditionally made on the stovetop, but this recipe takes a different direction by using a sheet pan. Fast, easy and hands-offBut if you make it by roasting vegetables, Caramelized edges It further enhances the sweetness.
For the vegetables, we use classic ratatouille ingredients, including zucchini, eggplant, onion, and bell pepper. They are simply seasoned with salt, dried Italian herbs, and olive oil.
Another bonus of sheet pan ratatouille? Roast the tofu at the same time! Because no one wants to use the stove and Going into the oven in midsummer.
The tomatoes are added to the vegetables about halfway through the baking time, giving the mixture a little extra sauce. While everything is in the oven, I recommend making a creamy pesto sauce to enhance everything and bring the dish together!
I hope you like this recipe! Here it is:
savory
Herbie
summary
Full of vegetables
Satisfactory
It's so delicious!
Top with pasta, polenta, or your favorite grain for a protein-packed plant-based meal. Other delicious pairings include Easy Cherry Tomato Bruschetta, Heirloom Tomato Panzanella Salad, Sun-Dried Tomato & Basil Arancini, or Vegan Parmesan and Herb Polenta Fries.
More Sheet Pan Recipes
If you try this recipe, let me know! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
Servings 4
Prevent the screen from darkening
vegetable
- One middle Slice pumpkin in half lengthwise and slice into 1/4-inch thick slices. (1 pumpkin yields about 3/4 cup or 250g)
- One middle Eggplant, cut into 1-inch pieces (1 eggplant yields about 5 cups or 450g)
- 1/2 middle Red onion, chopped (1/2 onion yields ~3/4 cup or 225g)
- 1/2 middle Red bell pepper, cut into 1/2 inch pieces
- 3/4 teaspoon sea salt
- One A large spoon Dried Italian Herbs (or substitute with dried oregano + basil)
- 2 A large spoon olive oil
- One cup Cherry tomatoes
Before preheating, arrange two oven racks so that two baking sheets can fit in the oven. Preheat the oven to 425 degrees F (218 degrees C) and line two standard-size baking sheets with parchment paper.
Place zucchini, eggplant, red onion, and red pepper on a baking sheet. Add salt, Italian herbs, and olive oil. Spread the vegetables evenly, overlapping them as little as possible.
- Next, prepare the Italian herb tofu and place it on another baking sheet lined with parchment paper.
Place both baking sheets in the oven. Place the vegetables on the top layer and the tofu on the bottom layer and bake for 15 minutes. After 15 minutes, turn the tofu over with a spatula, place the cherry tomatoes on top of the roasted vegetables, and bake the tofu for another 15 minutes. Bake until the tofu is slightly firm and golden, with crisp edges, the vegetables are slightly caramelized, and the tomatoes are starting to burst.
- While all the ingredients are in the oven, make the creamy pesto sauce and prepare the pasta or polenta to serve with the ratatouille.
Top with ratatouille and tofu over pasta, polenta or grains, top with creamy pesto sauce and sprinkle with vegan parmesan cheese (optional). Enjoy! Leftovers can be stored separately in the fridge for 3-4 days or in the freezer for up to 1 month. Leftover creamy pesto sauce can be used on pasta, vegetables, and more!
clothing material: One clothing material calorie: 399 carbohydrate: 21.7 g protein: 18.8 g province: 29.5 g Saturated fat: 4.5 g Polyunsaturated fats: 6.2 g Monounsaturated fats: 17.3 g trans fat: 0 g cholesterol: 0 mg salt: 1131 mg potassium: 947 mg fiber: 7.6 g sugar: 11.9 g Vitamin A: 206 IU Vitamin C: 40 mg calcium: 451 mg steel: 5.5 mg
