Easy Sheet Pan Ratatouille Recipe

Sheet Pan Ratatouille is an easy oven-roasted version of the classic French vegetable dish, made with zucchini, eggplant, bell peppers, tomatoes, onions, garlic, olive oil, and fresh herbs. Roasting the vegetables gives them beautifully caramelized edges while keeping the preparation simple.

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It's especially delicious in late summer when zucchini, eggplant, peppers, and tomatoes are at their peak, but it's a flavorful vegetable dish to make anytime.

Making ratatouille on sheet pans is one of my favorite ways to prepare this classic recipe. Using two pans gives the vegetables plenty of room to roast instead of steam, helping them become tender and beautifully browned.

As the vegetables roast, their juices mingle with the olive oil, garlic, and herbs to create a light, flavorful sauce. Serve the ratatouille over pasta, creamy polenta, or grains, with crusty bread, or alongside chicken or fish.

Sheet Pan Ratatouille Ingredients

Here are the ingredients I use to make this delicious baked ratatouille on a sheet pan.

• Onions: I'm using red onions because my pantry is brimming with them, but use what you have on hand. Sweet onions are delicious as well.
• Summer squash: Zucchini is traditional and a must, but yellow summer squash is delicious alongside. I'm using a gigantic zucchini that was hiding in my garden, but otherwise I would also add yellow squash as well.
• Eggplant: Provides beautiful color and is traditional for ratatouille.
• Bell Peppers: I love the sweet flavor of bell peppers. Use your favorite colors or any that are growing in your garden.
• Tomatoes: To keep prepping time at a minimum, I'm using cherry tomatoes, but any tomatoes you have on hand work equally well.
• Garlic and herbs: Garlic is a must. To prep, I like to smash the garlic and add whole to the sheet pan. I love adding fresh herbs like basil, oregano, and rosemary, but dried herbs work as well.
• Olive oil: Quality olive oil is the base for this delicious and easy recipe.

How to Make Sheet Pan Ratatouille

Full step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview:

1. On one sheet pan, toss together onion slices, zucchini, oil, fresh herbs, garlic, and salt.
2. On a second baking sheet, toss together eggplant, red peppers, oil, fresh herbs, garlic, and salt.
3. Place one tray on the top rack of your oven and a second on the bottom rack. Roast both for 40 minutes, stirring the vegetables halfway through.
4. Add tomatoes to the eggplant sheet pan and roast for another 20 minutes.

Baked Ratatouille for Meal Prep

If you like to meal-prep over the weekend, baked ratatouille is a recipe you should definitely consider.

Easy to make with mostly hands-off cooking, it becomes a big batch of healthy vegetables to serve throughout the week as a side or all on its own.

Deliciously rich, it's one you'll love for days. And with a mere 15 minutes of prep, it's an easy roasting recipe for meal prepping.

I hope this easy, baked Sheet-Pan Ratatouille Recipe inspires you to try something new this week! Let me know how you like it…. It's one of my family's favorite meals!

What is Ratatouille? 

Ratatouille is a classic French vegetable dish from Provence traditionally made with summer vegetables such as eggplant, zucchini, tomatoes, peppers, and onions.

Traditional ratatouille is usually cooked on the stovetop, while this sheet-pan version roasts the vegetables in the oven for an easy, mostly hands-off preparation. For the classic method, try my French Provençal Ratatouille recipe.

How to Serve Sheet Pan Ratatouille

This ratatouille is delicious served warm from the oven, but also delicious cold from the refrigerator. Serve as a simple side dish with fish or chicken, or as a vegetarian main dish with crusty bread and served over pasta, grains, polenta, or even mashed potatoes.