Summery Sheet Pan Ratatouille
with Pistou & Goat Cheese
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
We’re full of bright ideas. Like mixing the brightest summer veggies—cherry tomatoes, eggplant and yellow zucchini—with crunchy ciabatta croutons, tangy chèvre cheese and the French version of pesto. And putting it all on a sheet pan to keep cleanup to a minimum!
We will send you:
- 2 Yellow zucchini
- 140g Multicoloured cherry tomatoes
- 30ml Basil pesto
- 1 Eggplant
- 15g Minced roasted garlic
- 60g Goat cheese
- 1 Ciabatta baguettine
- 4g Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt)
Contains: Barley • Cashews • Milk • Wheat
You will need:
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
20 g
Saturated Fat
6 g
Sodium
910 mg
Total Carb
69 g
Sugars
11 g
Protein
22 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the zucchini and eggplant.
- Tear the ciabatta into bite-size pieces.
Prepare the ratatouille
- On a lined sheet pan, toss the tomatoes, zucchini, eggplant and ciabatta with the garlic, spices, a generous drizzle of olive oil and S&P.
Roast the ratatouille
- Roast the ratatouille, stirring halfway, 15 to 20 min., until the vegetables have softened and the ciabatta is toasted.
Plate your dish
- Divide the ratatouille between your bowls.
- Dollop the pesto over top.
- Garnish with the cheese. Bon appétit!
