Sheet-Pan Ratatouille with Grass-Fed Steak
  • 2 zucchinicut into 1-inch cubes
  • 2 yellow summer squashcut into 1-inch cubes
  • 1 large eggplantcut into 1-inch cubes
  • 1 large yellow onioncut into 1-inch chunks
  • 2 garlic clovesminced
  • 3tablespoons extra-virgin olive oil
  • ¾teaspoon Himalayan pink salt, divided
  • ¼teaspoon black pepper
  • 1Ib 1-inch-thick grass-fed rib eye steak
  • 1pint grape tomatoes
  • 2tablespoons fresh thyme leaves
  1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment.
  2. In a large bowl, place zucchini, yellow squash, eggplant, onion, garlic, oil and ¼ teaspoon salt; toss until well coated. Spread vegetables in an even layer on baking sheet. Roast in oven for 30 minutes.
  3. Remove baking sheet from oven, and turn broiler on high. Toss vegetables, pushing them to one side of the baking dish. Season steak with remaining ½ teaspoon salt and black pepper. Place steak on other side of baking sheet, and add tomatoes to the vegetables. Return baking sheet to oven. Broil until steak reaches desired doneness, 3–4 minutes per side for medium-rare. Stir vegetables when you turn steak over to prevent them from browning too quickly.
  4. Remove baking sheet from oven, and cut rib eye into four pieces. Cut each piece into thin slices. Toss vegetables with thyme; divide among plates. Place one portion of steak slices on each of four serving plates.
Recipe Notes
Nutrition Facts
Sheet-Pan Ratatouille with Grass-Fed Steak
Amount Per Serving
Calories 3433 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 58mg 19%
Sodium 383mg 16%
Total Carbohydrates 22g 7%
Dietary Fiber 8g 32%
Sugars 13g
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups vegetables, 3 ounces steak): 433 cal, 25g fat (14g mono, 2g poly, 9g sat), 58mg chol, 383mg sodium, 22g carb (8g fiber, 13g sugars), 28g protein