Sheet Pan Ratatouille
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Garden vegetables and sausage tossed with Italian spices and baked on a sheet pan in this easy ratatouille variation. It's flavorful, one-pan, and comes together in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small Japanese eggplant (sliced 1/4-inch thick)
- 1 small zucchini (sliced 1/4-inch thick)
- 1 small yellow summer squash (sliced 1/4-inch thick)
- 1 large orange bell pepper (seeds and ribs removed, sliced 1/4-inch thick)
- 1/2 red onion (sliced 1/4-inch thick)
- 1 pint cherry tomatoes
- 4 smoked/cooked sausage links (sliced into 1-inch thick coins)
- 1/3 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon pepper
- chopped parsley (, for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 788mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.