Baked Sheet-Pan Ratatouille Recipe

Ingredients For Baked Sheet-Pan Ratatouille Recipe

• 3 Japanese eggplant or one large eggplant
• 1 Red or yellow bell pepper
• 2 Medium Tomatoes
• 2 Zucchini or summer squash
• 1 Onion
• 814 Garlic cloves, whole, peeled
• 23 tablespoon Fresh herbs thyme or rosemary or combination of both
• Olive oil for drizzling
• As required Salt And Pepper To Taste
• Splash balsamic vinegar
• 1 cup Corn Meal
• 4.5 cup Water or stock
• 1 tablespoon Olive oil or butter
• 0.5 cup Grated Cheese