Sheet Pan Ratatouille
A nourishing meal that’s warming but not heavy, this sheet pan dinner has it all: plant-based protein, lots of vegetables, and oodles of flavor. It’s eco- and budget-friendly, too, with aquafaba from the chickpeas becoming the base of a tasty aioli.
Ingredients
- 2 (15-oz.) cans chickpeas, drained (with ¼ cup of liquid reserved), rinsed, and dried on a tea towel
- 1 - 2 zucchini (about 3 ½ cups), cut into 1-inch quarters
- 1 - 2 fennel bulbs (about 3 cups), cored and cut into ½-inch strips, with some fronds saved for garnish
- 1 large bell pepper (about 1 cup), seeded and sliced into ½-inch thick slices
- 1 medium red onion (about 1 ½ cups), sliced into ½-inch thick slices
- ¼ cup plus 2 Tablespoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- ¼ teaspoon chili flakes
- 2 cups whole grape tomatoes
For the aioli
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 2 medium cloves garlic, sliced
- ¼ teaspoon kosher salt
- ½ cup avocado oil
- Freshly cracked black pepper, to taste
Instructions
Preheat oven to 425°. On a rimmed baking sheet, toss together the zucchini, fennel, bell pepper, red onion, ¼ cup olive oil, 1 teaspoon salt, oregano, fennel seeds, and chili flakes. Be sure the zucchini is flat on the pan so it browns. Place the baking sheet on the bottom rack and roast for 30 minutes, stirring halfway through.
Add the tomatoes to the baking sheet and stir, then continue to roast the vegetables in the oven for another 15 to 20 minutes until the tomatoes soften.
For the chickpeas: On a separate rimmed baking sheet, toss the well-dried chickpeas with 2 Tablespoons olive oil and ½ teaspoon salt. Roast for 20 to 30 minutes.
While the vegetables are roasting, make the aioli. In a tall container add the aquafaba, mustard, lemon juice, garlic, and salt. Use an immersion blender at high speed and blend until completely smooth, 1 to 2 minutes, using a rubber spatula to scrape down the sides as needed.
With the immersion blender running on high, slowly pour the oil into the container in a thin stream until a smooth, creamy sauce forms, about 3 to 4 more minutes. Use a rubber spatula to transfer the aioli to a bowl and season to taste with freshly cracked black pepper.
Serve ratatouille topped with 2 Tablespoons of chopped fennel fronds and drizzled with aquafaba aioli.
Aioli can be refrigerated in an airtight container for up to one week.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/sheet-pan-ratatouille/