Full Recipe
Author
Food Network Kitchen | 2024-02-26
Description
Ratatouille is classically a bright, chunky, vegetable-forward Provençal-style stew. Our sheet pan version is a little less stew-like, with a touch of caramelization to the eggplant, onions, zucchini and bell peppers. Since everything is baked all at once on one pan, it cuts down on the hands-on cooking time. We stayed true to the typical garlic, herb and rich olive oil flavor this dish is known for and added a touch of sweetness with honey and white balsamic vinegar. A generous dusting of Parmesan finishes it off, though you can skip the cheese if you prefer. Enjoy as a vegetarian main or serve alongside grilled fish or meats.
