Name: Sheet Pan Ratatouille
Prep time: 15 min
Cook time: 1 h
Yield: 4-6 servings
Ingredients: 1 can crushed tomatoes ((398 ml / 14 oz)); 2 tsp onion powder; 2 garlic cloves (minced); 1 tsp Windsor® Fine Sea Salt; 1 eggplant; 4 Italian (Roma) tomatoes; 3 zucchinis; 2 red onions; 1/4 cup olive oil; 2 tbsp dried parsley; 1 tbsp dried oregano; 1 tbsp dried basil; 2 tsp Windsor® Coarse Sea Salt; 2 tbsp fresh oregano (chopped ); 1 tbsp fresh thyme (chopped)

Main Meals
Salt Type Sea Salt

This sheet-pan variation of ratatouille is a celebration of late summer vegetables cooked slowly in a rich tomato sauce. Serve with crusty bread or alongside pasta. Top with cheese for a deliciously different and gourmet take.

Ingredients

Units:

Instructions

Preheat the oven to 350 °F (180 ºC).
In a large bowl, combine the crushed tomatoes, onion powder, minced garlic and fine sea salt. Spread the mixture evenly on a large sheet pan covered with parchment paper.
Slice the eggplant, tomatoes, zucchinis and onions into rings (0.5 cm or 1/4 in each).
In the same bowl, toss the vegetables with the olive oil, dried parsley, dried oregano and dried basil to coat evenly. Layer the vegetables into rows on the sheet pan, then sprinkle evenly with the coarse sea salt.
Cover with foil and bake in the oven for 30 minutes.
Increase the heat to 400 ºF (200 ºC). Uncover the pan and bake for another 30 to 40 minutes, or until the vegetables are soft and have browned slightly around the edges. If water from the tomatoes has pooled at the bottom, it can be carefully drained off before returning to the oven (the baking sheet will be very hot, handle with care).
After removing from the oven, let cool for 5 minutes. Sprinkle with the fresh herbs before serving.

Ingredients

Units:

Instructions

Preheat the oven to 350 °F (180 ºC).
In a large bowl, combine the crushed tomatoes, onion powder, minced garlic and fine sea salt. Spread the mixture evenly on a large sheet pan covered with parchment paper.
Slice the eggplant, tomatoes, zucchinis and onions into rings (0.5 cm or 1/4 in each).
In the same bowl, toss the vegetables with the olive oil, dried parsley, dried oregano and dried basil to coat evenly. Layer the vegetables into rows on the sheet pan, then sprinkle evenly with the coarse sea salt.
Cover with foil and bake in the oven for 30 minutes.
Increase the heat to 400 ºF (200 ºC). Uncover the pan and bake for another 30 to 40 minutes, or until the vegetables are soft and have browned slightly around the edges. If water from the tomatoes has pooled at the bottom, it can be carefully drained off before returning to the oven (the baking sheet will be very hot, handle with care).
After removing from the oven, let cool for 5 minutes. Sprinkle with the fresh herbs before serving.

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