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Sheet Pan Ratatouille

Sheet Pan Ratatouille is a rustic vegetable dish that combines chopped eggplant, zucchini, peppers, and tomatoes roasted on a single sheet pan. The vegetables caramelize and soften, developing smoky edges and tender interiors, creating a vibrant, flavorful medley with a slightly jammy texture. It’s a simple, colorful dish perfect for weeknights or casual gatherings.
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 cut into 1/2-inch chunks
  • 2 small zucchini sliced into 1/2-inch rounds
  • 2 red bell peppers seeded and sliced into strips
  • 4 medium ripe tomatoes cut into chunks
  • 3 tbsp olive oil for tossing vegetables
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tsp dried thyme or fresh thyme leaves
  • a few leaves fresh basil for garnish

Equipment

  • Large rimmed baking sheet
  • Sharp Knife
  • Spatula or tongs
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 220°C (425°F).
  2. Chop the eggplant into roughly 1/2-inch chunks, ensuring even sizes for uniform roasting.
  3. Slice the zucchini into rounds about 1/2-inch thick, keeping slices uniform so they cook evenly.
  4. Seed and slice the bell peppers into strips, adding vibrant color and sweetness.
  5. Cut the ripe tomatoes into chunks, aiming for pieces roughly the same size as the other vegetables.
  6. In a large bowl, toss all the chopped vegetables with olive oil, salt, black pepper, and dried thyme until evenly coated.
  7. Spread the vegetables out in a single layer on a large rimmed baking sheet, ensuring they aren’t overcrowded for optimal caramelization.
  8. Roast in the oven for 25-30 minutes, stirring once halfway through, until the edges are golden and vegetables are tender and jammy.
  9. Remove from the oven and sprinkle with fresh basil leaves for a bright herbal finish.
  10. Let the roasted ratatouille rest for 5 minutes to allow flavors to meld before serving.
  11. Serve warm or at room temperature with crusty bread, rice, or as a hearty side.

Notes

For extra flavor, add a splash of balsamic vinegar after roasting. Use smaller zucchinis for more uniform slices. Feel free to add other herbs like oregano or rosemary for variation.