Go Back

Sheet Pan Ratatouille

This roasted ratatouille transforms humble seasonal vegetables into a vibrant, caramelized dish with minimal fuss. Using a sheet pan, the vegetables are sliced, seasoned, and baked until tender and slightly charred around the edges, resulting in a colorful, rustic final presentation. It’s perfect for a hearty, bright meal that requires almost no cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant firm, shiny, small preferred
  • 2 zucchini small to medium, evenly sized
  • 2 bell peppers red or yellow for color, seeds removed
  • 4 medium tomatoes ripe, firm
  • 3 tablespoons olive oil divided, for tossing
  • 2 cloves garlic minced
  • 1 teaspoon salt or to taste
  • 1 handful fresh herbs thyme or basil, chopped

Equipment

  • Large sheet pan
  • Sharp knife
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large sheet pan with parchment paper.
  2. Wash and slice the eggplant into 1/2-inch thick rounds or chunks, then do the same for zucchini, bell peppers, and tomatoes. Aim for uniform slices so everything cooks evenly.
  3. In a mixing bowl, toss all the sliced vegetables with 2 tablespoons of olive oil, minced garlic, salt, and chopped fresh herbs. Make sure each piece is nicely coated with the oil and seasonings.
  4. Spread the seasoned vegetables evenly on the prepared sheet pan in a single layer, giving each piece space to roast without overlapping too much.
  5. Bake in the oven for 25 to 30 minutes, shaking the pan halfway through. The vegetables should be tender and edges slightly caramelized, with a fragrant aroma filling the kitchen.
  6. Once done, remove the pan from the oven and let the vegetables rest for a few minutes. If desired, drizzle with a little more olive oil and sprinkle with extra fresh herbs for added flavor and color.
  7. Serve the sheet pan ratatouille warm, accompanied by crusty bread or as a hearty side dish. The vegetables will be tender, slightly caramelized, and bursting with flavor.