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Sheet Pan Roasted Ratatouille

This sheet pan ratatouille transforms the classic vegetable stew into a vibrant, smoky dish with minimal fuss. Roasted in the oven, the vegetables develop caramelized edges and a tender, flavorful interior, creating a colorful and hearty meal that’s easy to prepare and perfect for any season.
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 sliced into 1/4 inch thick rounds
  • 2 zucchini sliced into 1/4 inch thick rounds
  • 2 bell peppers red or yellow, sliced into strips
  • 4 cups cherry tomatoes or plum tomatoes, halved
  • 3 cloves garlic minced
  • 3 tablespoons olive oil for tossing the vegetables
  • 1 teaspoon dried thyme or dried herbs of choice
  • to taste salt and pepper for seasoning
  • fresh basil or parsley herbs chopped, for garnish
  • 1 teaspoon balsamic vinegar optional for finishing

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Sharp knife
  • Cutting board
  • Spatula or tongs
  • Measuring spoons

Method
 

  1. Preheat your oven to 220°C (430°F). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Slice the eggplant and zucchini into uniform 1/4 inch thick rounds, and cut the bell peppers into strips. Halve the cherry tomatoes and set all aside.
  3. In a large bowl, toss the sliced vegetables with olive oil, minced garlic, dried thyme, salt, and pepper until everything is evenly coated.
  4. Arrange the seasoned vegetables on the prepared sheet pan in a single, overlapping layer, making sure not to overcrowd so they roast rather than steam.
  5. Place the sheet pan in the oven and roast for 25-30 minutes, flipping the vegetables halfway through. You’ll see the edges start to caramelize and turn golden brown.
  6. Once the vegetables are tender and nicely charred around the edges, remove the pan from the oven and transfer the roasted vegetables to a serving dish.
  7. Finish by sprinkling chopped fresh herbs over the top and a splash of balsamic vinegar if desired for an extra flavor boost. Toss gently to combine.
  8. Serve the roasted ratatouille warm or at room temperature, pairing it with crusty bread, rice, or simply enjoy on its own for a vibrant, wholesome meal.