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Sheet Pan Roasted Ratatouille

This dish transforms traditional ratatouille into a vibrant, easy-to-make sheet pan dinner by roasting a colorful medley of vegetables in the oven. The vegetables develop smoky, caramelized edges and tender interiors, creating a rich, layered flavor with minimal fuss. Perfect for busy nights or lazy weekends, it’s a fuss-free way to enjoy the classic Provençal vegetable dish with a modern twist.
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 large eggplant small, firm, salt and drain first if bitter
  • 2 medium zucchini cut into thin, even slices
  • 2 bell peppers red and yellow bell peppers seeded and sliced
  • 1 cup cherry tomatoes or heirloom, halved
  • 3 cloves garlic minced
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme or fresh thyme
  • a handful fresh basil chopped, added after roasting

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Slice the eggplant into about 1 cm thick rounds or cubes, then sprinkle with a little salt, set aside for 15 minutes to drain excess moisture and bitterness. Rinse and pat dry afterward.
  3. While the eggplant drains, chop the zucchini into thin, uniform slices, and seed and slice the bell peppers into strips. Halve the cherry tomatoes and set aside.
  4. In a large mixing bowl, toss the eggplant, zucchini, peppers, and cherry tomatoes with minced garlic, olive oil, salt, pepper, and thyme until everything is evenly coated and vibrant.
  5. Spread the seasoned vegetables evenly across the prepared baking sheet in a single layer, ensuring they aren’t overcrowded for even roasting.
  6. Roast in the oven for 25–30 minutes, tossing halfway through, until the vegetables are golden, caramelized at the edges, and tender when pierced.
  7. Once roasted, remove the sheet from the oven and sprinkle generously with chopped fresh basil for brightness and aroma.
  8. Give everything a gentle toss to combine the flavors, then let it rest for a few minutes to allow the juices to meld.
  9. Serve warm directly from the sheet pan, or transfer to a serving dish. Enjoy the smoky, caramelized vegetables as a hearty main or a vibrant side.

Notes

For extra flavor, sprinkle with a splash of balsamic vinegar before serving or add crumbled feta for a richer taste. This dish keeps well in the fridge for up to 3 days and can be reheated in the oven for best results.