Spiralized sheet pan ratatouille

By Cheryl-4

This mostly his hands off using vegetables cut into strips or spirals and roast them for sweet smoky complex flavor the less saucy is ideal as a sandwich or pizza topping

Ingredients

• One large eggplant cut into 1/2 inch rounds then cut crosswise into sticks about 6 cups
• 2 cups assorted whole baby heirloom tomatoes
• One onion cut into 1/2 inch wedges
• One red bell pepper cut into 1/2 inch strips or rings one cup
• Four cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon snipped fresh thyme
• 1 1/2 teaspoon salt
• Half teaspoon black pepper
• Two medium zucchini’s 1 1/4 pound spiralized
• 1 tablespoon balsamic vinegar glaze

Preparation

Step 1

Preheat oven to 400°F line to 10 x 15“ baking pans with parchment paper

Step 2

Divide eggplant tomatoes onions Bell peppers and garlic between prepared baking pans drizzle with oil .
Sprinkle with thyme salt and black pepper twice until well coated roast 10 minutes add half of zucchini to each pan stir and roast until eggplant is tender and most tomatoes have burst about 22 minutes more

Step 3

Reduce heat to 350° and roast until vegetables begin to brown about nine minutes drizzled with balsamic vinegar glaze