Sea Salt Recipes

Sheet Pan Ratatouille

  • Main
  • Cooking Time: 45 minutes
  • Serves: 4-6
  • Difficulty: Easy
This sheet-pan variation of ratatouille is a celebration of late summer vegetables cooked for a long time in a rich tomato sauce. Serve with crusty bread or alongside pasta. Top with cheese for a delicious take on this classic recipe.

This classic dish is seasoned with both Morton® Fine Sea Salt and Morton® Coarse Sea Salt. The fine sea salt blends wonderfully into the rich tomato sauce to become a flavorful base for the robust vegetables, which are topped with a sprinkle of coarse sea salt. Together, the layered usage of salt makes this dish a vibrant meal for any occasion.

Ingredients

  • 1 (15-ounce) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon Morton® Fine Sea Salt
  • 1 medium globe eggplant
  • 4 Roma tomatoes
  • 3 medium zucchini
  • 2 red onions
  • ¼ cup olive oil, plus more for brushing
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons Morton® Coarse Sea Salt
  • Fresh thyme sprigs, for garnish

MORTON®
COARSE SEA SALT

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. In a bowl, combine the crushed tomatoes, minced garlic, and ® Morton Fine Sea Salt. Spread the mixture evenly on an 18 x 13 sheet pan.

  3. Slice the eggplant, tomatoes, zucchini, and onions into ¼-inch rings. Toss with the olive oil, dried oregano and dried basil to coat evenly.

     

  4. Layer the vegetables into rows on the sheet pan.

  5. Sprinkle evenly with Morton ® Coarse Sea Salt.

  6. Bake for 45 minutes.

  7. Remove from the oven, and brush with olive oil. Let cool for 5 minutes, sprinkle with the fresh herbs, and serve.