Sheet Pan Ratatouille with Eggs & Chèvre

Rustic ratatouille takes a big pile of summer vegetables and lets them shine with good olive oil. This version is adapted for the oven, so you can have a glass of rosé, instead of standing by a hot stove.

What You Get

Eggplant

Summer squash

Sweet peppers

Cherry tomatoes

Red onion

Garlic

Basil

Chèvre cheese

Pita bread

Eggs

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 50 minutes 

Step 1

Preheat the oven to 450°F. Line a rimmed baking sheet with foil.

Step 2

Cut the eggplant and summer squash into bite-size pieces. Cut the peppers into bite-size pieces, removing the seeds. Rinse the cherry tomatoes and remove the tops. Roughly chop the red onion. Peel 3 or 4 cloves of garlic but leave them whole.

Step 3

Pile the vegetables on the prepared pan, drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon salt, grind with pepper, and toss to coat. Transfer to the oven and roast until the vegetables are tender and browned, about 35 minutes.

Step 4

Toward the end of roasting, pick a couple of handfuls of basil leaves, toss the stems, and tear the leaves. Remove the chèvre from its packaging, and crumble half of the cheese, reserving the rest for another use. Wrap the pita bread in foil and slide it into the oven to warm.

Step 5

In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil, and fry the eggs, 3 minutes for sunny-side up.  

Step 6

When the vegetables are ready, gently fold in the basil, coating everything in the pan juices. Heap the ratatouille on plates, top with the eggs and chèvre, and serve warm.

Contains: milk, eggs, wheat.