Sheet-Pan Ratatouille With Goat Cheese and Olives
Recipe Date:
March 9, 2021
Serving Size:
6
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 large onion, halved and thinly sliced
- 1 3/4 cups zucchini, cut into 1/4-inch slices (about 7 cups)
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
- 6 thyme sprigs
- 4 rosemary sprigs
- 6 garlic cloves, smashed and peeled
- fine sea salt, as needed
- 2 lbs eggplant, cut into 1-inch cubes (about 10 cups)
- 2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
- 3 cups cherry tomatoes (12 ounces)
- 8 ozs goat cheese, crumbled
- 3/4 cup castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
- lemon wedges, for serving
- 1/2 cup basil leaves, sliced
Directions
Tasting notes: Ratatouille is such a great pairing with Rosé because the richness from the caramelized vegetables is highlighted by the acidity in the dry Rosé.
Serena's tips: Great for lunch with a fresh baguette or roast some chicken or fish and make it a side dish for dinner.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020424-sheet-pan-ratatouille-with-goat-cheese-and-olives
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of David Malosh for The New York Times. Food Stylist: Vivian Lui.