Cartograph Wines - Recipes - Sheet-Pan Ratatouille With Goat Cheese and Olives

Ingredients

• 1 large onion, halved and thinly sliced
• 1 3/4 cups zucchini, cut into 1/4-inch slices (about 7 cups)
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
• 6 thyme sprigs
• 4 rosemary sprigs
• 6 garlic cloves, smashed and peeled
• fine sea salt, as needed
• 2 lbs eggplant, cut into 1-inch cubes (about 10 cups)
• 2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
• 3 cups cherry tomatoes (12 ounces)
• 8 ozs goat cheese, crumbled
• 3/4 cup castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
• lemon wedges, for serving
• 1/2 cup basil leaves, sliced