Sheet Pan Ratatouille
This ratatouille is a great way to use up some summer vegetables in a unique way. Eggplant is rich in anthocyanins, a powerful group of antioxidants
Ingredients
- 1 medium eggplant cut into 1" cubes
- 1 red bell pepper cut into 1" pieces
- 1 summer squash cut into 1" cubes
- 1 small red onion cut into 1" pieces
- 1 ½ cups cherry tomatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons capers
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- ¼ cup pine nuts
Instructions
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, toss eggplant, bell pepper, squash, red onion, tomatoes, oil, salt, and pepper.
- Divide vegetables onto the baking sheets, spreading into a single layer.
- Roast for 20-25 minutes, tossing halfway through, until vegetables are tender and start to brown.
- While vegetables are roasting, add the pine nuts to a saucepan on medium heat. Toast until fragrant, stirring frequently.
- Once cooked, add the roasted vegetables to a bowl and mix in the capers, vinegar, honey, and pine nuts.
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