Sheet Pan Ratatouille
An easy roasted ratatouille: eggplant, zucchini, peppers, onion and tomatoes roasted with garlic, olive oil and herbes de Provence until sweet and caramelised.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total About 8 cupsEasy
Photo: Marcus Guimarães · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Ratatouille is a Provençal stew of summer vegetables. Traditionally each vegetable is sautéed separately and then simmered together, but roasting them on sheet pans is easier and gives deeper, caramelised flavour.
Toss the roasted vegetables with fresh tomatoes, garlic and basil for a vibrant vegetarian dinner. Serve it with crusty bread, polenta, pasta or a fried egg on top.
Equipment you'll need
- 2 large rimmed baking sheets
- Large bowl
Tips for success
- Cut everything to a similar size so it roasts evenly.
- Do not crowd the pans; overlapping vegetables steam instead of browning.
- Ratatouille tastes even better the next day once the flavours have mingled.
Substitutions and variations
- Simmer the roasted vegetables in a can of crushed tomatoes for a saucier, stew-like version.
- Top with crumbled goat cheese or feta, or a poached egg.
- Use fresh thyme sprigs instead of herbes de Provence.
Storage and reheating
To store: Refrigerate for up to 5 days. Freeze for up to 3 months; it is best used in pasta sauce or soup after freezing.
To reheat: Reheat in a saucepan over medium heat until warmed through, or serve at room temperature.
Recipe
Sheet Pan Ratatouille
An easy roasted ratatouille: eggplant, zucchini, peppers, onion and tomatoes roasted with garlic, olive oil and herbes de Provence until sweet and caramelised.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Yield
- About 8 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds.
Step 2: Season
Toss the eggplant, zucchini, squash, peppers and onion with most of the olive oil, the herbes de Provence, salt and pepper. Spread over the two baking sheets in a single layer.
Step 3: Roast
Roast for 20 minutes. Stir, swap the pans between racks and add the cherry tomatoes and garlic. Roast for 15 to 20 minutes more, until the vegetables are tender and browned and the tomatoes have burst.
Step 4: Combine
Transfer everything to a bowl, with any juices. Toss with the vinegar, remaining olive oil and basil, and adjust the seasoning.
Step 5: Serve
Serve warm or at room temperature.
Cuisine: French (Provençal) · Course: Dinner
Estimated nutrition per serving
- Calories
- 200
- Protein
- 4 g
- Fat
- 12 g
- Carbs
- 20 g
- Fibre
- 7 g
- Sugars
- 12 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/ratatouille
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