Easy Sheet Pan Ratatouille: Classic Mediterranean Flavors
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.
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.
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
Baked Ratatouille for Meal Prep
If you like to meal prep over the weekend, baked ratatouille is a recipe you will definitely want to 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.
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.
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.
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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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.
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.
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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 105mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 3g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.