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Sheet Pan Ratatouille

This vibrant dish features a medley of vegetables like eggplant, zucchini, bell peppers, and tomatoes roasted together on a sheet pan. The oven caramelizes the vegetables, creating a tender, slightly crispy texture with deep, sweet flavors that highlight summer's bounty. Simple, colorful, and satisfying, it’s perfect for busy weeknights or casual gatherings.
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 medium eggplant shiny and firm, sliced into 1/4 inch rounds
  • 2 medium zucchini sliced into 1/4 inch rounds
  • 2 bell peppers preferably red or yellow, sliced into strips
  • 3 large ripe tomatoes sliced into 1/4 inch rounds
  • 3 cloves garlic minced finely
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 teaspoon dried thyme or oregano for seasoning
  • to taste salt and pepper to season the vegetables

Equipment

  • Large rimmed baking sheet
  • Sharp knife and cutting board
  • Spatula or tongs
  • Measuring spoons and cups
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 200°C (about 400°F) and line your large rimmed baking sheet with parchment paper for easy cleanup.
  2. Slice the eggplant, zucchini, bell peppers, and tomatoes into approximately 1/4 inch thick rounds or strips, arranging them on your cutting board.
  3. In a large bowl, toss all the sliced vegetables with minced garlic, olive oil, dried thyme or oregano, salt, and pepper until evenly coated. This helps all the flavors meld.
  4. Spread the seasoned vegetables out in a single layer on the prepared baking sheet, overlapping slightly but not crowded. This allows for crisping and caramelization.
  5. Place the sheet in the oven and roast for about 25-30 minutes. Flip the vegetables once halfway through, using a spatula or tongs, to promote even browning and caramelization.
  6. Look for golden edges and fragrant aroma — the vegetables should be tender and slightly crispy on the edges when done.
  7. Remove from the oven and sprinkle freshly chopped basil or parsley over the top for burst of freshness.
  8. Finish by drizzling with a little extra olive oil or a squeeze of lemon if desired, then serve hot or at room temperature with crusty bread or grains.

Notes

Use parchment paper for easy cleanup. Slice vegetables evenly for uniform roasting. Toss halfway through for even caramelization. Finish with fresh herbs for maximum flavor.