I hear you friends . . . you are busy busy busy and feeling a little overwhelmed. This time of year can be such a challenge when it comes to cooking healthy meals from scratch.
Here is something to help – Sheet Pan Ratatouille!
Make this on a Sunday, then serve it 3 different ways during the workweek.
It’s so yummy, you won’t tire of it. This version takes 15 minutes of hands-on prep before it goes into the oven to roast.
Brian and I made this last Sunday, then lived off it this past week and loved every delicious bite. Eggplant, zucchini, bell pepper, tomatoes, garlic, onion and fresh herbs are tossed with olive oil, salt and pepper and roasted in the oven. When it comes out, the house smells incredible. Splash with a little balsamic vinegar, then either store it away in the fridge for the workweek or eat some right away.
The first night we served it over creamy polenta – so homey and cozy. The second night it was tossed with pasta along with capers and grated pecorino. The last night we had it over garlic toast, topped with a poached egg. So simple and full of end-of-summer flavor. If possible, use locally grown ingredients from the farmer’s market – this may be the very last weekend of the season to find these at the market.
Here is the Ratatouille served over a bed of creamy polenta.
Here it is tossed with pasta. Add capers, chili flakes and pecorino for extra depth and heat.
And here it is with the toast and egg.
I hope this inspires you to try something new and different this week! Please share other ways you are serving this up in your own kitchen!
- 3 Japanese eggplant or one large eggplant
- 1 bell pepper
- 2 tomatoes
- 2 zucchini or summer squash
- 1 onion
- 12-14 garlic cloves
- 2-3 tablespoon fresh herbs - thyme or rosemary or combination of both
- olive oil
- splash balsamic vinegar
- Garnishes: Italian parsley or fresh basil ribbons, capers (optional) chili flakes (optional)
- olive oil
- Easy Creamy Polenta
- 1 cup corn meal
- 4 ½ cups water or stock
- 1 tablespoon olive oil or butter
- ½ cup grated cheese ( cheddar, Parmesan, mozzarella, goat cheese)
- salt and pepper to taste
- Serve with pasta, polenta, whole grains, feel free to add beans, sausage, chicken.
- Preheat oven to 400 F
- Place a piece of parchment on a large sheet pan (or use two pans if needed)
- Using a vegetable peeler, peel eggplant if you want - or just remove some of the skin in long stripes. Or if you prefer, leave the skin on. Cut into ½ inch thick bite-sized pieces.
- Slice the bell pepper into strips.
- Cut the tomatoes into ¾ inch wedges.
- Slice the zucchini the long way and then slice into ½ inch thick half moons.
- Slice the onion into ¼-½ inch thick half moons.
- Spread out the veggies on the sheet pan in a single layer (you may need two sheet pans).
- Add whole garlic and herbs.
- Drizzle with olive oil and toss, using enough oil to coat.
- Sprinkle with a generous amount of salt and pepper. Toss well.
- Roast in the hot oven for 20 minutes, mix, roast 20 more minutes, mix again. turn heat down to 300 and roast 10-20 more minutes, or until tender and beginning to caramelize.
- Taste, adjust salt, and drizzle with a little splash of balsamic. Cool and refrigerate until ready to use.
- To serve over Creamy Polenta: Bring water or stock to a boil in a medium pot. Slowly add polenta while whisking vigorously. Cover and cook 15 minutes on low heat. Stir in butter and cheese. Salt and pepper generously. Heat the Ratatouille, adding more olive oil if you like.
- Divide among bowls and place warm Ratatouille over top. Sprinkle with fresh basil or parsley.
- To serve with pasta, cook pasta according to directions. Heat Ratatouille in a large skillet adding a little more olive oil and capers (optional). Stir in the cooked pasta, adjust salt. Sprinkle with grated pecorino (optional) and fresh herbs.
- To serve over toast : Toast the bread, heat up the Ratatouille and poach an egg. Drizzle toast with a little olive oil, top with warm Ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.