Sheet Pan Ratatouille with Meatballs & Gnocchi

Preheat the oven to 400°F (200°C) using conventional oven settings (top and bottom heat). Wash the vegetables and cut the eggplant, zucchini, and bell peppers into approximately ¾-inch (2 cm) cubes. Peel and halve the onion, then cut it into ¼-inch (0.5 cm) slices. Wash the cherry tomatoes and leave them whole.

Place all the vegetables in a large bowl and toss with the olive oil, salt, and black pepper. Divide the vegetables evenly between two unlined baking sheets and spread them into a single layer. Do not use parchment paper—the vegetables need direct contact with the baking sheets to brown and caramelize properly. Roast for 30 minutes, tossing the vegetables and rotating the baking sheets halfway through.

Meanwhile, combine the ground beef, egg, breadcrumbs, and Parmesan in a large bowl. Season generously with salt and black pepper, then mix with your hands or a spoon until well combined. Shape the mixture into 20 meatballs, each about 2 inches (5 cm) in diameter.

After 30 minutes, or once the vegetables are tender and beginning to brown, remove the baking sheets from the oven. Strip the thyme leaves from the stems and add them to the vegetables along with the oregano, tossing gently to combine. Divide the meatballs and gnocchi between the two baking sheets and return them to the oven for another 20 to 25 minutes, or until the vegetables are nicely browned, the gnocchi are golden and slightly crisp on the outside, and the meatballs are cooked through and reach an internal temperature of 160°F (71°C).

Divide the roasted ratatouille, gnocchi, and meatballs among four plates and garnish with fresh basil, if desired. Alternatively, let any leftovers cool completely, transfer them to airtight containers, and refrigerate for up to 4 days.