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Sheet Pan Ratatouille

This dish features colorful summer vegetables roasted on a sheet pan, allowing their natural flavors to caramelize and develop a rich, smoky aroma. Main ingredients like eggplant, zucchini, peppers, and onions are sliced evenly and baked until tender and slightly charred, resulting in a vibrant, rustic vegetable medley with a tender texture and deep flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 eggplant cut into 1/2 inch slices
  • 2 zucchini cut into 1/2 inch slices
  • 2 bell peppers preferably red or yellow, sliced into strips
  • 1 onion thinly sliced
  • 3 tablespoons olive oil for tossing and drizzling
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs thyme fresh
  • a few fresh basil chopped for finishing

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Parchment paper
  • Spatula or tongs
  • Herb scissors or knife

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. Slice the eggplant and zucchini into even 1/2 inch thick rounds to ensure uniform cooking. Slice the bell peppers into strips and thinly slice the onion as well.
  3. Place all the sliced vegetables in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, and add the sprigs of thyme. Toss everything together gently so each piece is well coated with oil and seasonings.
  4. Spread the vegetables out in a single layer on the prepared baking sheet, making sure not to overcrowd them. This helps them roast evenly and develop those beautiful caramelized edges.
  5. Place the tray in the oven and roast for about 25 to 30 minutes. Halfway through, flip the vegetables with a spatula or tongs to ensure even browning. You’ll hear gentle sizzling and see edges start to turn golden and slightly charred.
  6. Once the vegetables are tender, caramelized, and have a smoky aroma filling your kitchen, remove the tray from the oven. Discard the thyme sprigs and sprinkle fresh chopped basil over the hot vegetables for a fragrant finish.
  7. Drizzle a little extra olive oil over the roasted vegetables if desired, and give everything a gentle toss to combine the flavors. Let the dish sit for a few minutes to allow the flavors to meld.
  8. Serve your sheet pan ratatouille warm, garnished with more fresh basil if you like. It’s perfect as a main dish or a hearty side—enjoy the rustic, caramelized goodness!

Notes

For extra depth, add a splash of balsamic vinegar before roasting or sprinkle with grated cheese after cooking. This dish tastes even better the next day and can be reheated easily in the oven or skillet.