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Sheet Pan Ratatouille

This roasted vegetable dish features a colorful medley of eggplant, zucchini, peppers, and tomatoes, all caramelized and tender from oven roasting. The vegetables develop smoky, sweet flavors with crispy edges, creating a rustic yet vibrant centerpiece. It’s a simple, one-pan recipe that transforms humble ingredients into a delicious, satisfying meal with minimal fuss.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant choose shiny, firm; peel optional
  • 2 medium zucchini cut into 1-2 inch chunks
  • 3 bell peppers assorted bell peppers seeded and cut into chunks
  • 4 ripe tomatoes tomatoes preferably juicy, cut into chunks
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt to season vegetables
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried herbs such as thyme or oregano
  • fresh herbs fresh herbs for garnish, such as basil or parsley

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Mixing bowl
  • Spatula or large spoon

Method
 

  1. Preheat your oven to 220°C (430°F). In a large mixing bowl, combine chopped eggplant, zucchini, peppers, and tomatoes. Drizzle with olive oil, then sprinkle with salt, pepper, and dried herbs. Toss everything together until evenly coated.
  2. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Make sure they’re not overcrowded so they can caramelize properly.
  3. Place the baking sheet in the oven and roast for about 25-30 minutes. Stir the vegetables halfway through to promote even browning. You’ll notice the edges turning golden and crispy, with the tomatoes bursting and releasing their juices.
  4. Once the vegetables are beautifully browned and tender, remove the sheet from the oven. If desired, drizzle with a little extra olive oil or balsamic vinegar for added flavor.
  5. Garnish with freshly chopped herbs like basil or parsley. Serve hot or at room temperature, paired with crusty bread or over grains for a hearty meal.