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Easy Sheet Pan Ratatouille: Classic Mediterranean Flavors

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Sheet Pan Ratatouille is an incredibly delicious and easy way to cook your favorite healthy peak season vegetables. Deeply caramelized and tender, this classic Mediterranean dish becomes even more scrumptious as it roasts in olive oil and fresh herbs.

Side view of Sheet Pan Ratatouille over creamy polenta in a white bowl

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A perfect late summer meal in peak season, or anytime during the year that you’re craving this classic dish filled with squash, eggplant, peppers, onions, tomatoes, and fresh herbs.

Making ratatouille on a sheet pan is one of the easiest ways to make this iconic recipe. As mentioned, the vegetables become deeply caramelized while roasting and become tender and beautifully browned.

Oven heat draws moisture from the vegetables. As they roast, the juices mingle together creating a beautiful light sauce that’s incredible when served over pasta, polenta, grains, or even crusty toast.

Ratatouille is perfect for a meatless, vegetarian meal with crusty bread or as a hearty and healty side dish with roasted chicken or fish.

Top view of Sheet Pan Ratatouille, Creamy Polenta, and fresh herbs on a wood cutting board

What to Love About Sheet Pan Ratatouille

  • Delicious, easy, and healthy
  • Simple to make with mostly hands-off cooking
  • Perfect for meal prep to serve throughout the week

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 it 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.
Top view of unbaked ratatouille on a parchment lined sheet pan

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.

Sheet Pan Ratatouille Tips

  • Cut vegetables into roughly the same size. I like to use 1-inch pieces for a sheet pan. That way, they roast more uniformly and are cooked at the same time.
  • Spread the vegetables on the sheet pan evenly and with plenty of room. Using two rimmed sheet pans avoids overcrowding and helps them roast instead of stew.
Front view of Sheet Pan Ratatouille in a casserole dish

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? 

Originating in Provence, ratatouille is a classic French vegetable stew. And a recipe that emerged over time from the desire to use abundant garden vegetables during peak season.

Classic ratatouille will always have a place at my table, especially in late summer and early fall. My French Provencal Ratatouille recipe is a perennial favorite during the season.

Sheet Pan Ratatouille is similar, but a quick and easy way to enjoy the dish in a new and simple way.

How to Serve Sheet Pan Ratatouille

This ratatouille is 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.

How to Make Creamy Polenta

  • 1 cup corn meal
  • 4 to 4 1/2 cups water, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt, or to taste
  • 1/2 cup grated cheese (optional- Parmesan, mozzarella, etc.)

In a medium pan, bring 3 cups of water to a high simmer. Slowly whisk in the corn meal. Add 1 cup of water and simmer for 15 minutes, stirring frequently. If it’s too thick, whisk in remaining ½ cup water.

Turn off the heat and whisk in olive oil, sea salt, and grated cheese if using. Cover and let sit for 5 minutes. Season to taste.

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Side view of Sheet Pan Ratatouille served over creamy polenta with fresh herbs
Side view of Sheet Pan Ratatouille over creamy polenta in a white bowl

Easy Sheet Pan Ratatouille

Sheet Pan Ratatouille is a delicious and easy way to cook your favorite vegetables. A caramelized, tender, and delicious Mediterranean dish.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 to 6 servings
Author: Stephanie Wilson

Ingredients 

  • 1 large onion halved and thinly sliced
  • 3 cups chopped zucchini cut into ¼-inch slices
  • ½ cup extra-virgin olive oil plus more for serving
  • 4 garlic cloves smashed and peeled
  • Fine sea salt to taste
  • 1 pound eggplant cut into 1-inch cubes (about 4 cups)
  • 2 medium bell peppers sliced into ½-inch slices (about 3 cups)
  • 1 ½ cups cherry tomatoes 12 ounces
  • 2 tablespoons fresh basil leaves or 1 tsp dried
  • 2 tablespoons fresh oregano leaves or 1 tsp dried

Instructions

  • Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds of the oven.
  • On one sheet pan, toss together onion slices, zucchini, ¼ cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and ½ teaspoon salt.
  • On a second baking sheet, toss together eggplant, red peppers, ¼ cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and ¾ teaspoon salt.
  • Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
  • Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini becomes deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that’s a good thing, particularly with the zucchini and onion.
  • Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

Video

Notes

Creamy Polenta Recipe

  • 1 cup corn meal
  • 4 to 4 1/2 cups water, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt, or to taste
In a medium pan, bring 3 cups of water to a high simmer. Slowly whisk in the corn meal. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 105mg | Fiber: 4g | Sugar: 7g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Sides
Cuisine: Mediterranean
Keyword: baked ratatouille, ratatouille, ratatouille recipe, sheet pan ratatouille
5 from 1 vote (1 rating without comment)

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