Sheet-Pan Ratatouille with White Beans

Ingredients

Quantities are for 4 servings.

• 1 each Eggplant
• 2 each Zucchini
• 2 each Bell peppers
• 1 pint Cherry tomatoes
• 1 each Red onion
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1 tbsp Herbes de Provence (or Italian seasoning)
• 2 cans (15 oz) Cannellini beans, canned
• 3/4 cup Parmesan cheese, grated
• 1 loaf Crusty baguette

Instructions

1. Heat the oven to 425°F. Cut the eggplant, zucchini, and bell peppers into 1-inch chunks, and cut the onion into wedges.
2. Spread the vegetables on a large sheet pan (use two pans if crowded — the vegetables should be in a single layer so they roast rather than steam). Add the whole garlic cloves, drizzle with olive oil, and sprinkle with the herbes de Provence, salt, and pepper. Toss to coat.
3. Roast 20 minutes, then add the cherry tomatoes to the pan and roast 10-15 minutes more, until all the vegetables are tender and lightly caramelized at the edges.
4. Drain and rinse the cannellini beans. Scatter them over the pan for the last 5 minutes of roasting to warm through.
5. Sprinkle the grated Parmesan over the hot vegetables and beans right before serving.
6. Serve warm with slices of crusty baguette for dipping and scooping.