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Sheet Pan Ratatouille

This sheet pan ratatouille transforms humble vegetables into a rustic, caramelized medley with minimal effort. Roasting the vegetables brings out deep, smoky flavors and vibrant colors, creating a tender, slightly charred final dish that’s perfect for busy nights or casual gatherings. The method emphasizes simplicity and rich, concentrated flavors from oven-roasting instead of stovetop simmering.
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 salted and drained to remove bitterness
  • 2 medium zucchini cut into thick half-moons
  • 2 red bell peppers cut into strips
  • 3 ripe tomatoes chopped or crushed
  • 3 cloves garlic roughly minced
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 teaspoon fresh thyme or dried, halve the amount if using dried
  • a handful fresh basil chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large rimmed baking sheet
  • Parchment paper (optional)
  • Sharp knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Slice the eggplant into thick rounds or half-moons, about 1.5cm thick, and sprinkle generously with salt. Let sit for 15 minutes to draw out excess moisture, then rinse and pat dry.
  2. Preheat your oven to 220°C (430°F). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  3. In a large mixing bowl, toss the drained eggplant, zucchini, bell peppers, and chopped tomatoes with minced garlic, olive oil, thyme, salt, and pepper until everything is evenly coated.
  4. Arrange all the seasoned vegetables in an even layer on the prepared baking sheet, giving each piece some space to roast properly.
  5. Place the sheet in the oven and roast for 25-30 minutes, flipping the vegetables once halfway through, until edges are caramelized and vegetables are tender and fragrant.
  6. Check for doneness: the edges should be darkened slightly, and the vegetables should give a little when gently shaken. Remove from the oven once ready.
  7. Let the roasted vegetables rest for 5 minutes, allowing juices to settle and flavors to deepen.
  8. Garnish with chopped fresh basil and drizzle a little extra olive oil if desired.
  9. Serve hot or at room temperature, directly from the sheet pan or transferred to a serving platter.

Notes

For a richer flavor, add a splash of balsamic vinegar before roasting. Feel free to swap in other seasonal vegetables or herbs to customize the dish. This method works beautifully with both fresh and canned tomatoes, adjusting roasting time slightly for moisture content.