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Sheet Pan Ratatouille
Rini
Quick Sheet Pan Ratatouille Dinner Recipe made with fresh vegetables
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
3
People
Calories
232
kcal
Ingredients
1x
2x
3x
2
Beef Steak Tomatoes
Cut into rounds
2
Yellow Squash
Cut into rounds
½
Red Onion
Cut into rounds
1
Japanese Eggplant
Cut into rounds
½
Green Bell Peppers
Deseeded, Cut into Rings
½
Orange Bell Peppers
Deseeded, Cut into Rings
½
Yellow Bell Peppers
Deseeded, Cut into Rings
½
Red Bell Peppers
Deseeded, Cut into Rings
2
Tbsp
Coconut Oil
2
Cups
Pasta Sauce
1
Tbsp
Oregano, Dried
Optional
1
Tbsp
Basil, Dried
Optional
Cilantro
For Garnish
Instructions
Preheat oven to 450°
Spray a sheet pan with oil spray (optional)
Layer the sheet pan with a layer of pasta sauce
Arrange the veggies on the sheet pan. I arranged them in this order: Tomatoes, Onions, bell peppers, eggplant, squash
Brush coconut oil on top of the veggies
Top with any remaining pasta sauce
Place in the oven and bake for 25 minutes or until the veggies have browned on top
Remove and let it cool
Serve with Polenta or Pasta
Nutrition
Serving:
1.5
cup
Calories:
232
kcal
Carbohydrates:
34
g
Protein:
7
g
Fat:
10
g
Saturated Fat:
8
g
Sodium:
875
mg
Potassium:
1819
mg
Fiber:
11
g
Sugar:
21
g
Vitamin A:
4255
IU
Vitamin C:
170.7
mg
Calcium:
117
mg
Iron:
4.5
mg
Keyword
how to make ratatouille, ratatouille recipes
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