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Sheet Pan Ratatouille

This sheet pan ratatouille is a simple, one-pan dish that combines a medley of colorful vegetables roasted to tender perfection. The oven caramelizes the natural sugars of eggplant, zucchini, bell peppers, and tomatoes, resulting in a fragrant, slightly charred, and richly flavored vegetable bake with a rustic yet elegant appearance. It’s an effortless way to celebrate fresh produce with minimal fuss and maximum flavor.
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

Ingredients
  

  • 1 large eggplant firm, cut into 1-inch pieces
  • 2 medium zucchini cut into 1-inch pieces
  • 3 bell peppers mixed colors, seeded and sliced into strips
  • 2 cups cherry tomatoes whole or halved
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt or to taste
  • 1 tablespoon fresh herbs such as thyme or rosemary, chopped

Equipment

  • Large rimmed sheet pan
  • Chef’s knife
  • Mixing bowl
  • Spatula or large spoon

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large rimmed sheet pan with parchment for easy cleanup.
  2. Chop the eggplant into 1-inch chunks, slice the zucchini into similar-sized pieces, and cut the bell peppers into strips. Halve the cherry tomatoes if they’re large, or leave smaller ones whole.
  3. In a large mixing bowl, toss all the chopped vegetables with olive oil, salt, and chopped fresh herbs until everything is evenly coated and fragrant.
  4. Spread the vegetables in a single layer on the prepared sheet pan, making sure they’re not crowded—this helps them roast evenly and develop a nice caramelization.
  5. Place the pan in the oven and roast for about 15 minutes, until the vegetables start to soften and develop some golden edges.
  6. Remove the pan from the oven, give the vegetables a gentle stir with a spatula, and return to the oven for another 15 minutes, until everything is tender, caramelized, and fragrant.
  7. Check that the vegetables are soft and the edges are nicely browned—if they need a bit more color, give them a few extra minutes.
  8. Once done, remove from the oven and let the ratatouille rest for 5 minutes. Finish with a squeeze of lemon or extra herbs if desired.
  9. Serve the vibrant medley hot or at room temperature, enjoying its rustic beauty and rich, caramelized flavors.