Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish. Featured in: Ratatouille, Simplified And Just As Satisfying.
Category: not set
Cuisine: not set
1 large onion halved and thinly sliced
1 3/4 pounds 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 pounds 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 ounces 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
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