Baked Sheet-Pan Ratatouille Recipe
Recipe By Feastingathome
The best baked ratatouille that is easy, healthy and vegan Make it ahead for weeknight dinners to serve over pasta, polenta or toast
4.9
21 Rating -
Rate
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Sheet-Pan Ratatouille Recipe
- 3/4 Japanese eggplant or one large eggplant
- 1/4 Red or yellow bell pepper
- 1/2 Medium Tomatoes
- 1/2 Zucchini or summer squash
- 1/4 Onion
- 203.50 Garlic cloves, whole, peeled
- 5.75 tablespoon Fresh herbs thyme or rosemary or combination of both
- As required Olive oil for drizzling
- As required Salt And Pepper To Taste
- As required Splash balsamic vinegar
- 1/4 cup Corn Meal
- 1.13 cup Water or stock
- 1/4 tablespoon Olive oil or butter
- 0.13 cup Grated Cheese
Nutrition
value
value
1563
calories per serving
71 g Fat47 g Protein179 g Carbs253 g FiberOther
Current Totals
- Fat71g
- Protein47g
- Carbs179g
- Fiber253g
MacroNutrients
- Carbs179g
- Protein47g
- Fiber253g
Fats
- Fat71g
Vitamins & Minerals
- Calcium4631mg
- Iron83mg
- Vitamin A1719mcg
- Vitamin B13mg
- Vitamin B22mg
- Vitamin B39mg
- Vitamin B61mg
- Vitamin B9558mcg
- Vitamin B120mcg
- Vitamin C137mg
- Vitamin E8mg
- Copper4mcg
- Magnesium2284mg
- Manganese379mg
- Phosphorus684mg
- Selenium57mcg
- Zinc11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Feastingathome