1

Set racks in the upper and lower thirds of the oven and preheat it to 450 F (230 C).

2

While the oven heats, trim the eggplant and cut it into 1-inch cubes, piling them onto a large rimmed sheet pan.

3

Peel the red onion, cut it into 1-inch chunks, and add them to the eggplant pan.

4

Trim the zucchini, halve it lengthwise, and slice it into 0.75-inch half-moons onto a second rimmed sheet pan.

5

Stem and seed the red bell pepper and yellow bell pepper, cut both into 1-inch pieces, and add them to the zucchini pan with the whole cherry tomatoes.

6

Drizzle oil over both pans, sprinkle evenly with thyme, rosemary, salt, and pepper, and toss with your hands until every piece glistens.

7

Spread each pan into a single layer with gaps between the pieces so the vegetables brown instead of steam.

8

Once the oven reaches 450 F, roast the eggplant pan on the upper rack and the zucchini pan below for 15 minutes, until the eggplant edges turn golden and the tomato skins split.

9

While the pans roast, drain the cannellini beans in a colander, rinse under cold water, and shake them dry.

10

Peel the garlic cloves and slice them thinly.

11

Pull out both pans, flip the vegetables with a spatula, and scatter the beans and sliced garlic over the zucchini pan.

12

Drizzle the beans with oil and sprinkle with salt, then roast 10 more minutes with the pans swapped, until the eggplant is creamy and browned, the tomatoes burst, and the beans crisp at the edges.

13

While the vegetables finish, toast the bread in a toaster until crisp and deep golden at the edges.

14

Drizzle the hot toast with oil, then pick the basil leaves and tear them into small pieces.

15

Scrape the bean pan onto the eggplant pan, drizzle with vinegar and the remaining oil, and toss gently so the burst tomatoes coat everything.

16

Scatter the basil over the ratatouille, divide between shallow bowls, and serve with the toast for mopping up the juices.

Sheet Pan Herbed Ratatouille with White Beans & Crusty Bread

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Instructions

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Sheet Pan Herbed Ratatouille with White Beans & Crusty Bread

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands