Sheet-Pan Ratatouille With Goat Cheese and Olives Recipe
"Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing Toward the end of the cooking time, goat cheese and olives are sprinkled on top..."
INGREDIENTS
•
1 large onion, halved and thinly sliced
•
1 3/4 pounds zucchini, cut into 1/4-inch slices (about 7 cups)
•
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
•
6 thyme sprigs
•
4 rosemary sprigs
•
6 garlic cloves, smashed and peeled
•
Fine sea salt, as needed
•
2 pounds eggplant, cut into 1-inch cubes (about 10 cups)
•
2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
•
3 cups cherry tomatoes (12 ounces)
•
8 ounces goat cheese, crumbled
•
3/4 cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
•
Lemon wedges, for serving
•
1/2 cup basil leaves, sliced
Comments & Reviews
Just A Pinch Sweepstakes