Sheetpan Ratatouille

Name: Sheetpan Ratatouille
Ingredients: 1 large onion (halved and thinly sliced); 1 3/4 lbs zucchini (cut into 1/4 inch slices (approx 7 cups)); 1/2 cup extra virgin olive oil (more for serving); 6 thyme sprigs; 4 rosemary sprigs; 6 cloves garlic (smashed and peeled); fine sea salt (to taste); 2 lbs eggplant (cut into 1 inch cubes (approx 10 cups)); 2 medium red bell peppers (sliced into 1/2-1 inch slices (approx 3 cups)); 3 cups cherry tomatoes; 8 oz goat cheese (crumbled); 3/4 cup castelvetrano or other high quality olives (crushed, pitted, and torn into pieces); 1/2 cup basil leaves (sliced)

inspirehealth.ca

Ingredients - 1 large onion halved and thinly sliced - 1 3/4 lbs zucchini cut into 1/4 inch slices (approx 7 cups) - 1/2 cup extra virgin olive oil more for

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Ingredients

1 large onion (halved and thinly sliced)
1 3/4 lbs zucchini (cut into 1/4 inch slices (approx 7 cups))
1/2 cup extra virgin olive oil (more for serving)
6 thyme sprigs
4 rosemary sprigs
6 cloves garlic (smashed and peeled)
fine sea salt (to taste)
2 lbs eggplant (cut into 1 inch cubes (approx 10 cups))
2 medium red bell peppers (sliced into 1/2-1 inch slices (approx 3 cups))
3 cups cherry tomatoes
8 oz goat cheese (crumbled)
3/4 cup castelvetrano or other high quality olives (crushed, pitted, and torn into pieces)
1/2 cup basil leaves (sliced)