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Sheet Pan Roasted Ratatouille

This sheet pan ratatouille is a vibrant, rustic dish that combines sliced zucchini, eggplant, bell peppers, and tomatoes roasted to tender perfection. The vegetables caramelize and develop a smoky sweetness, resulting in a colorful and flavorful medley with a tender, slightly crispy texture. It's an effortless one-pan meal that fills the kitchen with irresistible aromas of garlic and roasted vegetables.
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 Notes

Ingredients
  

  • 2 medium zucchini sliced into 1/4 inch rounds or half-moons
  • 1 medium eggplant sliced into 1/4 inch rounds or half-moons
  • 2 bell peppers any color, sliced into strips or rounds
  • 3 medium tomatoes chopped or sliced
  • 4 cloves garlic minced
  • 3 tablespoons olive oil divided, for tossing and drizzling
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried thyme or oregano

Equipment

  • Large rimmed baking sheet
  • Sharp Knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Slice the zucchini and eggplant into uniform 1/4 inch thick rounds or half-moons to ensure even roasting. Cut the bell peppers into strips, and chop the tomatoes into chunks or slices.
  3. Place all sliced vegetables into a large mixing bowl. Add minced garlic, olive oil, salt, pepper, and thyme, then toss everything together until well coated. This helps the flavors meld and starts the caramelization process.
  4. Spread the seasoned vegetables evenly across the prepared baking sheet in a single layer, giving each piece space to roast properly. Overcrowding can cause steaming instead of roasting, so keep them spaced out.
  5. Roast in the oven for 25 to 30 minutes, flipping or stirring the vegetables halfway through. You'll notice the edges turning golden and slightly caramelized, with the vegetables softening and releasing fragrant aromas of garlic and roasted tomato.
  6. Remove the sheet from the oven once the vegetables are tender and beautifully browned around the edges. If you like a deeper smoky flavor, you can broil for an additional 2-3 minutes, watching carefully to prevent burning.
  7. Garnish with fresh herbs such as basil or parsley to add a bright, fresh note. Serve hot as a main or side dish, enjoying the tender, caramelized vegetables with a smoky depth and vibrant color.

Notes

For extra flavor, sprinkle with grated cheese or a squeeze of lemon after roasting. This dish pairs beautifully with crusty bread or as a topping for grains or pasta.