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Sheet Pan Roasted Ratatouille

This sheet pan ratatouille transforms humble vegetables into a smoky, caramelized medley with minimal fuss. Roasted in the oven, the vegetables develop a tender, slightly charred exterior, creating a rustic and deeply flavorful dish that’s perfect as a side or main. The hands-off method emphasizes natural sweetness and smoky undertones, making it an easy and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant preferably shiny-skinned and firm
  • 2 medium zucchini cut into thick slices
  • 2 red bell peppers seeded and sliced into strips
  • 2 medium tomatoes ripe and juicy, sliced
  • 3 tablespoons olive oil divided, for tossing vegetables and finishing
  • 1 teaspoon dried thyme or oregano
  • to taste salt and pepper
  • a handful fresh basil or parsley for garnish
  • 1 lemon for squeezing optional for brightness

Equipment

  • Large rimmed baking sheet
  • Sharp Knife
  • Mixing bowl
  • Tongs or spatula

Method
 

  1. Preheat your oven to 200°C (392°F) and line your large baking sheet with parchment or leave it bare for extra crispness.
  2. Use a sharp knife to slice the eggplant, zucchini, and peppers into roughly 1/4-inch thick pieces. Slice the tomatoes into similar-sized rounds, keeping them juicy and vibrant.
  3. In a large mixing bowl, toss all the cut vegetables with 2 tablespoons of olive oil, dried thyme, salt, and pepper until evenly coated. This helps the vegetables roast beautifully and develop flavor.
  4. Spread the vegetables out in a single layer on the prepared baking sheet, making sure they aren’t overcrowded so they can caramelize evenly. Place the sheet in the oven.
  5. Roast for 25 to 30 minutes, stirring once halfway through, until the edges are golden and slightly charred, and the vegetables are tender and bursting with flavor.
  6. Once roasted, remove the sheet pan from the oven and drizzle the remaining 1 tablespoon of olive oil over the vegetables. Toss gently to coat and enhance their richness.
  7. Finish by squeezing fresh lemon juice over the warm vegetables if desired, adding brightness and a touch of acidity to balance the smoky sweetness.
  8. Chop the fresh basil or parsley and sprinkle over the dish for a fresh, herbal finish. Serve warm as a rustic side or main course, perhaps with crusty bread or grains.
  9. Enjoy the vibrant, caramelized flavors of this easy roasted ratatouille, perfect for summer or anytime you want a simple, flavorful vegetable dish.

Notes

For extra smoky flavor, broil for 2-3 minutes at the end, keeping a close eye to prevent burning. Use a large sheet to avoid overcrowding for even roasting.