Description
This Sheet Pan Ratatouille is a vibrant, roasted medley of eggplant, zucchini, peppers, and tomatoes that’s as effortless as it is beautiful. It’s a one-pan wonder full of caramelized flavor—perfect as a main dish or colorful side.
Ingredients
1 medium eggplant
2 zucchini
1 red bell pepper
1 yellow bell pepper
1 pint cherry tomatoes
1 red onion
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano
0.5 teaspoon dried thyme
Salt and black pepper to taste
Fresh basil for garnish
Instructions
1. Wash and chop all vegetables to similar sizes, keeping cherry tomatoes whole.
2. Place all vegetables on a large sheet pan.
3. Drizzle with olive oil and sprinkle with oregano, thyme, minced garlic, salt, and pepper.
4. Toss everything well to coat evenly.
5. Preheat oven to 425°F (220°C).
6. Roast vegetables in a single layer for 25–30 minutes, stirring halfway through.
7. Remove from oven, let cool slightly, and garnish with fresh basil.
8. Serve warm, at room temperature, or chilled.
Notes
This dish tastes even better the next day as the flavors develop.
Do not overcrowd your pan to ensure proper roasting.
Add a splash of balsamic vinegar after roasting for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ratatouille, roasted vegetables, vegan dinner