I make a lot of pasta and rice dishes . . . and perhaps you do too. It’s nice to be able to have a simple, satisfying low-carb dinner that puts the focus back on plant-based protein and still gives you a satisfying mix of six flavor-packed veggies that are at the peak of summer perfection.
Ratatouille has always been one of my go-to dishes because it combines so many of my favorite veggies – eggplant, zucchini, peppers, tomatoes, shallots, and garlic. I normally make my ratatouille in the slow cooker with a heavier emphasis on tomatoes, making it more like a stew.
Lately, I’ve been doing a lot of oven roasting, and I’ve now made my sheet pan ratatouille three times – and I have to admit that this is easier, fresher tasting, less time consuming, and every bit as good as my slow cooker or stovetop versions. I loved it because roasting brought out the sweetness and the distinct flavor of every single vegetable.
First, turn on your oven to 425 degrees and gather all your vegetables.
Aren’t these heirloom cherry tomatoes gorgeous?
Then, get out your chef’s knife, practice your knife skills, and CHOP THOSE VEGGIES!!
(I’m still trying to become more adept and efficient with the beautiful Shun chef’s knife, that my sweet son Nick gave me for Christmas – so this was excellent practice!)
Toss the chopped veggies in a large bowl with olive oil, salt, and pepper, and spread them in a single layer on a foil-lined rimmed half-sheet pan.
And speaking of sheet pans, please make sure that you use a heavy-duty half-sheet pan that distributes heat evenly throughout your veggies. If your sheet pan is flimsy or warped treat yourself to one that is sturdy and durable. I personally like the Nordic Ware Natural Aluminum Commercial Baker’s Half-Sheet Pans. This is Cook’s Illustrated’s top pick and Amazon has a 2-pack for just $21.99.
Roast the veggies for about 25-30 minutes, stirring them after 15 minutes or so, to make sure they are cooking evenly. You want to cook them until they are softened and slightly browned, but not charred.
At about the 20-25 minute mark, take a package of Gardein Chick’n Scallopini out of the freezer.
Dredge each cutlet in seasoned flour and heat a tablespoon of oil in a skillet. Sauté for 2-3 minutes on each side, and put on a plate to rest for a minute. Take the sheet pan out of the oven and test the veggies to make sure that they are cooked to your liking. Top each Scallopini cutlet with the chunky ratatouille.
I classify this as an Easy Weeknight meal because once you’ve cut your veggies (which might take between 15-30 minutes, depending on your knife skills), you are totally free which they are roasting in the oven. I used that time to prep my seasoned flour for sautéing the Gardein Chick’n Scallopini cutlets, make a salad, set the table, clean the kitchen, and pour the wine. The Scallopini only takes a few minutes to sauté, so I begin that process when the veggies are about five minutes away from being done.
This is a very different approach to Ratatouille – but one that I will definitely make again!
PS: If you are craving eggplant like I am don’t forget to check out one of my more interesting dishes, my Stuffed Eggplant Rolatini!
Sheet Pan Ratatouille Chick’n Scallopini
- 4 shallots, halved and thickly sliced
- 3 garlic cloves, peeled and thinly sliced
- 3-4 small zucchini, halved and cut into ½” pieces (Note: I’m a big fan of the zephyr zucchini variety, which is predominantly yellow, with a pale green bottom. Or you can use a mix of regular green zucchini and golden zucchini to get the same effect)
- 2-3 small eggplant (depending on size), cut into ½” pieces
- 1½ - 2 cups cherry tomatoes, halved pole to pole
- 1 red pepper, cut into ½” pieces
- 1 orange or yellow pepper, cut into ½” pieces
- 2-3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper
- 2-4 tablespoons of torn basil leaves
- 2 tablespoons chopped fresh flat leaf parsley
- 1 10 ounce package Gardein Chick’n Scallopini cutlets, frozen
- 2-3 tablespoons unbleached flour - using a gluten-free flour is fine (but whatever flour you use, season it with freshly ground black pepper, garlic powder, smoked paprika, thyme, oregano or a Mediterranean herb blend)
- Olive oil
- Pre-heat oven to 425 degrees. Put the eggplant, zucchini, bell peppers, tomatoes. shallots, garlic, into a large bowl and toss with olive oil, salt, and pepper.
- Line a rimmed half-sheet pan with non-stick aluminum foil and spread the veggies into an even layer. Roast the veggies for about 30 minutes, stirring once, about halfway through the cooking time. You want the vegetables to be softened and lightly browned, but make sure they don't burn.
- Prepare your seasoned flour mixture in a shallow bowl, and dredge each frozen cutlet in the seasoned flour. Since the Gardein Chick'n Scallopini are gluten-free, you may want to use gluten free flour instead of the unbleached white flour I used - your choice. Heat about a tablespoon of olive oil in a skillet, and sauté the cutlets for about 2-3 minutes on one side. Flip the cutlets and sauté for about 2 minutes on the other side.
- Remove the baking sheet from the oven and stir in the basil and parsley. Top the sautéed cutlets with the roasted ratatouille and serve.
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