Go Back

Sheet Pan Ratatouille

Roasting vegetables on a sheet pan transforms humble eggplant, zucchini, peppers, and tomatoes into a vibrant, caramelized dish with crispy edges and tender insides. This method emphasizes simple prep, high heat, and the natural sweetness of produce, resulting in a fragrant, rustic vegetable medley. It’s perfect for a quick weeknight dinner or a cozy weekend lunch with a warm, honest feel.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium eggplant cut into 2.5 cm (1 inch) pieces
  • 2 small zucchini sliced into 2.5 cm (1 inch) rounds
  • 3 bell peppers any color, sliced into strips
  • 1 cup cherry tomatoes whole or halved
  • 3 tablespoons olive oil divided
  • 1 teaspoon dried thyme or herbes de Provence
  • to taste salt and pepper
  • fresh basil basil leaves for garnish

Equipment

  • large rimmed baking sheet
  • Parchment paper
  • Sharp knife
  • Spatula

Method
 

  1. Preheat your oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare all vegetables by cutting the eggplant into 2.5 cm (1 inch) pieces, slicing zucchini into rounds, and cutting bell peppers into strips. Keep cherry tomatoes whole or halved for burst of sweetness.
  3. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, dried thyme, salt, and pepper until everything is evenly coated. This helps each piece roast to perfection.
  4. Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t crowded. This allows the edges to crisp up and caramelize nicely.
  5. Place the sheet in the oven and roast for 25 to 30 minutes. During cooking, you'll notice the vegetables beginning to brown and develop crispy edges.
  6. Halfway through, use a spatula to gently stir and turn the vegetables so they roast evenly and develop caramelization on all sides.
  7. Once the vegetables are tender, fragrant, and slightly charred on the edges, remove the sheet from the oven. Drizzle with the remaining 1 tablespoon of olive oil if desired, and sprinkle with fresh basil leaves for a vibrant finish.
  8. Let the vegetables sit for 5 minutes to meld the flavors before serving. The dish should look colorful, with crispy edges and tender insides, exuding a warm aroma.

Notes

Feel free to add other vegetables like zucchini or eggplant for variation. Serve hot with crusty bread or over grains for a hearty meal.