Go Back

Sheet Pan Ratatouille

Roasting a medley of colorful vegetables on a sheet pan transforms this classic French dish into a flavorful, caramelized masterpiece. Main ingredients like eggplant, zucchini, bell peppers, and onion develop tender textures with smoky, sweet notes, all achieved through simple oven roasting. The final dish boasts a vibrant, slightly charred appearance with fragrant aromas, perfect for serving hot or at room temperature.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium eggplant firm, shiny, no soft spots
  • 2 medium zucchini cut into 1/4 inch slices
  • 3 colored bell peppers red, yellow, or green, sliced into strips
  • 1 large onion red or yellow, sliced into rings
  • 3 cloves garlic minced
  • 2 cups cherry or grape tomatoes optional, for added juiciness
  • 3 tablespoons olive oil divided, for tossing vegetables
  • to taste salt and pepper for seasoning
  • 1 teaspoon dried thyme or oregano optional, for flavor
  • fresh basil or parsley for garnish

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (400°F). Gather all your vegetables and slice the eggplant, zucchini, bell peppers, and onion into roughly 1/4 inch thick slices or strips. Mince the garlic and set aside.
  2. In a large mixing bowl, toss the sliced vegetables and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, pepper, and dried herbs. Make sure everything is evenly coated—that’s the key to flavorful roasting.
  3. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Arrange them so they aren’t overlapping too much, giving each piece room to caramelize.
  4. Place the sheet in the oven and roast for about 25-30 minutes. Halfway through, use a spatula or tongs to turn the vegetables gently, ensuring even browning and caramelization. The vegetables will start to soften, brown around the edges, and smell fragrant and smoky.
  5. Once the vegetables are tender, caramelized, and fragrant, remove the sheet from the oven. Let them sit for a few minutes to cool slightly, which helps the flavors settle.
  6. Garnish with freshly chopped basil or parsley for a bright, herbal finish. Serve hot, perhaps with crusty bread or over grains for a hearty meal.

Notes

For extra flavor, sprinkle with a drizzle of balsamic vinegar or add crumbled feta after roasting. Leftovers can be stored in the fridge for up to 3 days and reheated until warm and fragrant.