Sheet Pan Ratatouille

Nutritional Highlights

This ratatouille is a great way to use up some summer vegetables in a unique way.

Eggplant is rich in anthocyanin, a powerful group of antioxidants

Preheat oven to 425F and line two baking sheets with parchment paper.
In a large bowl, toss eggplant, squash, red onion, tomatoes, oil, salt, and pepper.
Divide vegetables onto the baking sheets, spreading into a single layer.
Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and start to brown.
While vegetables are roasting, quickly add the pine nuts to a saucepan on medium heat. Stir frequently and toast until fragrant.
Once cooked, add the roasted vegetables to a bowl and mix in the capers, vinegar, honey, and pine nuts.

1 medium eggplant, cut into 1"

cubes

1 red bell pepper, cut into 1"

pieces

1 summer squash, cut into 1" cubes

1 small red onion, cut into 1" pieces

1 1/2 cups cherry tomatoes

3 Tbsp canola oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 Tbsp capers

1 Tbsp red wine vinegar

1 Tbsp honey

1/4 cup pine nuts