Sheet Pan Ratatouille
This rustic dish features a medley of seasonal vegetables like zucchini, eggplant, peppers, and tomatoes roasted on a sheet pan until tender and caramelized. The simple roasting process melds the flavors, creating a vibrant, slightly smoky, and tender vegetable tapestry with a warm, fragrant aroma. It’s an easy, honest dish that highlights the natural sweetness and depth of fresh produce.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine French
Servings 4
Calories 150 kcal
- 2 medium zucchini firm, bright green
- 1 medium eggplant shiny, firm skin, salted beforehand
- 2 bell peppers preferably ripe and sweet, any color
- 4 medium tomatoes plum or heirloom for richness
- 3 tablespoons olive oil good quality for flavor
- 1 teaspoon salt or to taste
- a handful fresh herbs (thyme or oregano) chopped
Preheat your oven to 200°C (400°F) and gather all your vegetables.
Slice the zucchini, eggplant, peppers, and tomatoes into roughly 1-inch thick pieces, aiming for even sizes so they cook uniformly.
In a mixing bowl, toss the chopped vegetables with olive oil, salt, and chopped fresh herbs until everything is evenly coated and fragrant.
Spread the vegetables out in a single layer on a large rimmed baking sheet, making sure they aren’t crowded to allow proper caramelization.
Place the sheet in the oven and roast for about 25 to 30 minutes, tossing gently halfway through with a spatula to promote even browning and caramelization.
Check the vegetables around the 25-minute mark; they should be tender with vibrant, caramelized edges and a fragrant aroma filling the kitchen.
Remove the sheet pan from the oven and sprinkle with additional fresh herbs or a squeeze of lemon for brightness.
Let the vegetables sit for 5 minutes to allow the flavors to meld, then serve warm, enjoying their tender, smoky, and colorful appearance.