Sheet-Pan Ratatouille with Baked Feta! Make a big batch on the weekend, then serve it up throughout the busy workweek on spaghetti squash, pasta, polenta, rice, or even rewarmed with a fried egg for breakfast. It is a simple, EASY, deliciously healthy one-sheet tray meal… and totally vegetarian!
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 13-inch x 17-inch sheet tray
Serves: 4 – 6
Heat oven to 450°F. Set two rimmed 13-by-17-inch sheet pans to the side.
In a large mixing bowl, toss together the vegetables, fresh herbs, and olive oil and spread out in a single layer divided between the prepared sheet trays. Sprinkle with a hearty pinch of salt and pepper.
Roast for 25 minutes and remove the sheet tray from the oven. Pour tomato sauce over and top with two packages Frigo® Crumbled Feta Cheese.
Put back in the oven and continue to roast until the sauce becomes hot and bubbly and the vegetables and cheese are lightly browned, about 15 more minutes.
To serve, ladle the cut vegetables and sauce onto a serving platter and sprinkle with remaining Frigo® Crumbled Feta Cheese. Garnish with fresh herbs, capers, red chili flakes, drizzle with more olive oil, and squeeze with lemon juice if desired.
Spoon ratatouille over roasted spaghetti squash, pasta, creamy polenta, whole grains, rice, or add beans, sausage, and/or chicken for a hearty meal. Serve with fresh bread for a delicious appetizer.
Rad Remix: Spread Ratatouille in a shallow baking dish and crack eggs on top. Bake at 350°F until warm and bubbly for an easy Shakshuka!