Sheet-Pan Ratatouille

Step 1

Preheat oven to 425 degrees F with rack in middle position. Toss together eggplant, zucchini, bell peppers, onion, and garlic in a large bowl. Place tomatoes on a baking sheet and spread in an even layer. Place eggplant mixture on a separate baking sheet and spread in an even layer. Drizzle vegetables evenly with oil; sprinkle with salt.

Step 2

Place baking sheets on middle rack in preheated oven; roast until vegetables are browned and softened, 40 to 45 minutes, tossing once halfway through the bake time.

Step 3

Transfer vegetables from baking sheets to a large bowl; toss gently to combine. Spoon mixture evenly into 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with goat cheese and basil.