SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES
Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
- On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
- On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
- Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
- Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
- Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
- Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.
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S frock
[email protected]Overall, this was a great recipe and I would definitely make it again.
Gunner Shelton
[email protected]This was a bit bland for my taste, but I think it could be easily fixed with some additional seasoning.
nice pujara
[email protected]I would definitely recommend this recipe to anyone who loves ratatouille or is looking for a new way to cook vegetables.
Jenisis Minjares
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the leftovers were even better the next day.
Fasih Noorzai
[email protected]I'm not a big fan of ratatouille, but this recipe was pretty good. I would make it again.
Dutton
[email protected]Loved it!
mdsak abdullah
[email protected]This recipe was easy to follow and the ratatouille turned out great. I will definitely be making it again.
Ezaan Khan
[email protected]The goat cheese and olives were a nice touch, but I think I would have preferred it without them.
Mixboi Shadow
[email protected]This was a great way to use up some summer vegetables. I added some fresh herbs from my garden and it was delicious.
Nonjabulo Khensani
[email protected]I loved the vibrant colors of this ratatouille. It was so easy to make and the leftovers were even better the next day.
Md Shojib khan
[email protected]This ratatouille was a delightful dish! The vegetables were roasted to perfection and the goat cheese and olives added a nice touch of flavor. I would definitely make this again.