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Sheet Pan Ratatouille

This vegetable bake transforms humble produce into a caramelized, flavorful dish with minimal effort. Sliced eggplant, zucchini, bell peppers, and tomatoes are tossed with herbs and roasted until tender and slightly crispy at the edges, resulting in a colorful, rustic dish with a sweet, smoky aroma.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Provence
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant sliced into 3-4 mm thick pieces
  • 2 medium zucchini sliced into 3-4 mm thick pieces
  • 2 bell peppers bell peppers any color, sliced into strips or rings
  • 3 medium tomatoes sliced into 3-4 mm thick pieces
  • 2 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon chopped fresh herbs such as thyme, oregano, or rosemary

Equipment

  • Large rimmed baking sheet
  • Sharp knife and cutting board
  • Mixing bowl
  • Parchment paper or silicone baking mat

Method
 

  1. Preheat your oven to 200°C (392°F). Line the baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Slice the eggplant, zucchini, and tomatoes into thin, even pieces, about 3-4 mm thick. Cut the bell peppers into strips or rings, removing seeds.
  3. In a mixing bowl, toss all the sliced vegetables with olive oil, salt, black pepper, and chopped herbs until evenly coated. The mixture should glisten with the oil and have visible herbs for flavor.
  4. Arrange the vegetables on the prepared baking sheet in a single, overlapping layer, but avoid crowding for even roasting. Feel free to layer them slightly, but maintain some space between pieces.
  5. Place the baking sheet in the oven and roast for 25 to 30 minutes. The vegetables will start to turn golden around the edges and become tender, filling your kitchen with a sweet roasted aroma.
  6. Check the vegetables around the 20-minute mark; if the edges are deeply caramelized and slightly crispy, they’re ready. If they need more color or softness, continue roasting until perfect.
  7. Remove the sheet from the oven and let the ratatouille rest for about 5 minutes. This helps the flavors settle and makes it easier to serve.
  8. Garnish with a few extra fresh herbs and a squeeze of lemon for brightness. Serve warm as a rustic main or side dish, enjoying the tender, caramelized vegetables.