ALLRECIPES.COM 50 AUG/SEPT 2019
HANDS-ON 10 MIN TOTAL 55 MIN
SERVES 6 (MAKES 11/2 QT.) SUBMITTED BY FIOA
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This mostly hands-off ratatouille
uses veggies cut into strips or spirals
and roasts them for a sweet, smoky,
complex flavor. This less-saucy
ratatouille is ideal as a sandwich or
pizza topping.
1 large eggplant, cut into 1/2-inch
rounds, then cut crosswise into
sticks (about 6 cups)
2 cups assorted whole baby
heirloom tomatoes
1 onion, cut into 1/2-inch wedges
1 red bell pepper, cut into
1/2-inch strips or rings (1 cup)
4 cloves garlic, minced
2 Tbsp. olive oil
1 tsp. snipped fresh thyme
1 1/2 tsp. salt
1/2 tsp. black pepper
2 medium zucchini (11/4 lb.),
spiralized
1 Tbsp. balsamic vinegar glaze- Preheat oven to 400°F. Line
two 10x15-inch baking pans with
parchment paper. - Divide eggplant, tomatoes, onion,
bell pepper, and garlic between
prepared baking pans. Drizzle with oil.
Sprinkle with thyme, salt, and black
pepper. Toss until well-coated. Roast
10 minutes; add half of zucchini to each
pan. Stir and roast until eggplant is
tender and most tomatoes have burst,
about 22 minutes more.- Reduce heat to 350°F and roast
until vegetables begin to brown, about
10 minutes. Drizzle with balsamic
vinegar glaze.
armagazine.com/spiralized-sheet-
pan-ratatouille
HEALTHY GLUTEN-FREE VEGAN
PER 1-CUP SERVING: 111 CAL; 5G FAT (1G SAT);
3G PRO; 15G CARB (5G FIBER, 9G SUGARS);
597MG SODIUM
SPIRALIZED SHEET-PAN RATATOUILLE
E A S Y
AS “EZ POT”
You don’t need a list for
ratatouille’s key ingredients.
Just remember EZ POT—an
acronym for eggplant, zucchini,
peppers, onions, and
tomatoes—and you’re
all set.