![Simple Sheet Pan Ratatouille](https://cdn.statically.io/img/www.allrecipes.com/thmb/5azanSIvFrLoj6rzC9tK6Y83OYU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4Simple-Sheet-Pan-Ratatouille-2000-015f11ef513f48a29d36f479adae4a49.jpg)
Ingredients
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1 (1 pound) eggplant, cut into 1-inch cubes
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1 zucchini, sliced
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1 small green bell pepper, chopped
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1 onion, coarsely chopped
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cooking spray
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¼ teaspoon ground black pepper, divided
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1 tomato, chopped
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1 tablespoon extra-virgin olive oil
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¼ cup chopped fresh parsley
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⅜ teaspoon salt, divided
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
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Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
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Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.
Nutrition Facts (per serving)
76 | Calories |
4g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 76 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 194mg | 8% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 5g | 19% |
Protein 2g | 5% |
Potassium 517mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.