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Sheet Pan Ratatouille

This roasted vegetable dish features colorful slices of eggplant, zucchini, bell peppers, and tomatoes that are tossed in herbs and olive oil, then baked until tender and caramelized. The final dish showcases rich, smoky flavors with crispy edges and soft, flavorful interiors, all achieved through simple roasting on a sheet pan.
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 firm and shiny
  • 2 medium zucchini evenly sliced
  • 3 bell peppers bell peppers preferably different colors, sliced into strips
  • 4 medium tomatoes ripe and fragrant, chopped
  • 4 cloves garlic minced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper for seasoning

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Mixing bowls
  • Silicone spatula
  • Oven thermometer

Method
 

  1. Start by preheating your oven to 200°C (400°F) and placing an oven thermometer inside to ensure accuracy.
  2. While the oven heats, wash and chop the eggplant into bite-sized cubes, aiming for uniform pieces that will cook evenly.
  3. Next, slice the zucchini into even rounds or half-moons, keeping the slices similar in size for consistent roasting.
  4. Core and slice the bell peppers into strips, aiming for consistent thickness to ensure even charring and sweetness.
  5. Chop the ripe tomatoes into chunks, which will add natural sweetness and moisture to the dish.
  6. Place all the chopped vegetables into a large mixing bowl, then add the minced garlic, olive oil, dried thyme, oregano, salt, and pepper.
  7. Toss everything together with a silicone spatula until all the vegetables are well coated in the oil and herbs.
  8. Spread the seasoned vegetables evenly on a large rimmed baking sheet, making sure they are in a single layer to promote caramelization.
  9. Roast the vegetables in the oven for about 25-30 minutes, stirring once halfway through, until they are golden at the edges and slightly charred.
  10. Check for doneness by piercing a piece with a fork; it should be tender and fragrant with smoky notes.
  11. Remove from the oven and let sit for 5 minutes, allowing the flavors to meld and the dish to cool slightly.
  12. Finish with an extra drizzle of olive oil or fresh herbs if desired, then serve hot or at room temperature for a vibrant, caramelized vegetable feast.

Notes

Use a large sheet to prevent overcrowding, which helps vegetables caramelize rather than steam. Stir midway to promote even roasting and browning. For extra flavor, sprinkle with fresh herbs or a splash of balsamic vinegar after roasting.