Easy Sheet Pan Ratatouille

White oval dish filled with roasted ratatouille including tomatoes, zucchini, and eggplant, garnished with fresh herbs.

Easy Sheet Pan Ratatouille

This easy Sheet Pan Ratatouille is a simple oven-roasted version of the classic French vegetable dish, made with zucchini, eggplant, bell peppers, tomatoes, onions, garlic, olive oil, and fresh herbs.

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 232kcal

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 teaspoon dried
2 tablespoons fresh oregano leaves or 1 teaspoon dried

Instructions

Heat oven to 425℉ 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

Prep: Cut the vegetables into roughly 1-inch pieces so they roast evenly.
Why I'm Using 2 Sheet Pans: Use two rimmed sheet pans and give the vegetables plenty of room. Overcrowding can cause them to steam instead of roast.
Baking Tip: Add the tomatoes later in the cooking time so they soften and release their juices without becoming overly cooked.
Serving: Serve warm or at room temperature over creamy polenta, pasta, or grains, with crusty bread, or as a side dish.

Creamy Polenta Recipe

1 cup corn meal
4 to 4 ½ cups water, divided
2 tablespoons extra-virgin olive oil
½ 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