Sheet Pan Ratatouille with White Beans

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 large eggplant (cubed)

2 zucchini (sliced)

1 red bell pepper (cut into strips)

1 yellow bell pepper (cut into strips)

1 large onion (sliced)

4 large tomatoes (cut into wedges)

2 cans (15 oz each white beans, drained and rinsed)

1/3 cup extra virgin olive oil

4 cloves garlic (minced)

2 tablespoons fresh thyme leaves

1 tablespoon herbes de Provence

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup fresh basil (chopped)

2 tablespoons balsamic vinegar

Directions

Preheat the oven to 400°F and line a large sheet pan with parchment paper. In a large bowl, combine the eggplant, zucchini, bell peppers, onion, tomatoes, and white beans. Drizzle with olive oil and toss with garlic, thyme, herbes de Provence, salt, and pepper.

Spread the mixture evenly on the sheet pan, ensuring vegetables are in a single layer as much as possible. Roast for 35-40 minutes, stirring once halfway through, until all vegetables are tender and lightly caramelized.

Remove from the oven and drizzle with balsamic vinegar. Sprinkle with fresh basil before serving. This comforting dish captures the essence of Provençal cooking and makes an excellent main course or side dish.