Sheet Pan Ratatouille

• 1 large eggplant, cut into 1/2-inch cubes
• 2 zucchinis, cut into 1/2-inch slices
• 2 heirloom tomatoes, cut in wedges
• 1 white onion, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 1/2-inch strips
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

eggplant, zucchinis, tomatoes, white onion, red bell pepper, garlic, olive oil, fresh rosemary, salt, ground black pepper, balsamic vinegar

Taken from www.allrecipes.com/recipe/261607/sheet-pan-ratatouille/ (may not work)