A sheet pan supper, by way of Provence.
A traditional, easy ratatouille recipe baked on a sheet pan for a simple, summery French vegetable side.
The late-summer produce bonanza of yellow squash, zucchini, eggplant, and tomatoes cries out to be cooked into a big batch of something tasty. Ratatouille, a rustic summer stew from the Provençal region of southern France, obliges.
Traditionally, ratatouille (pronouced rat-tat-OOO-ee) gets simmered and stirred over a stove. But this ratatouille lets the a sheet pan do the work while you enjoy a cold drink anywhere that is not a hot kitchen. The oven cooks down the vegetables until the eggplant and squash are soft and silky and the tomatoes burst with juice.
What Is in a Traditional Ratatouille Recipe?
Traditional ratatouille consists of a seasonal stew of late summer vegetables. Think tomatoes, zucchini, yellow squash, onion, tomatoes, and herbs.
Originally served as a rustic dish in the Provençal region of France, ratatouille has become popular well beyond these local borders thanks to its great flavor, heartiness — and ability to use a lot of seasonal vegetables at once.
Is This Easy Ratatouille Recipe Healthy?
Yes, very. Ratatouille is a vegan side dish consisting entirely of fresh vegetables, olive oil, and herbs.
What to Serve Ratatouille With
Chunky, satisfying ratatouille tastes wonderful on its own, right from a bowl. But there are many ways to pair this late summer vegetable stew into a terrific meal. Here are some ideas:
- Ratatouille tastes amazing in an omelet. Add a spoonful into some eggs, and voilà.
- Make buckwheat galettes and spoon ratatouille into the center, perhaps with a few pieces of roast chicken
- Serve atop rice, quinoa, polenta, or any other grain
- Serve as a side with grilled steak or chicken
No matter how you serve this easy ratatouille, you are guaranteed to enjoy this lovely and authentic French vegetarian dish.
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Easy Sheet Pan Ratatouille
- 1 smallish eggplant, peeled
- 1 bell pepper
- 1/2 large yellow onion
- 2 small zucchini or yellow squash, or 1 large
- 1 pint grape tomatoes
- 3 large cloves fresh garlic, peeled and roughly chopped
- 1/2 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 1/8 cup extra-virgin olive oil
- 3/4 teaspoon Kosher salt, plus more to taste
- 12 turns freshly-ground pepper (about 1/2 teaspoon)
- 1 small handful fresh torn basil or parsley leaves, to garnish (optional)
- Preheat oven to 375°F and line a half-sheet pan with parchment or lightly coat with olive oil.
- Cut the eggplant, pepper, onion, and zucchini into a 1/2" dice and spread on the sheet pan. Add the tomatoes, garlic, thyme, olive oil, salt, and pepper and toss to coat and fully stir.Note: Eggplant recipes often call for salting the eggplant first to draw out some of the moisture. That is not necessary here; the moisture serves to help make the final dish nice and saucy.
- Bake, uncovered, for 45 minutes to one hour, stirring occasionally, until the vegetables are very soft and the tomatoes turn jammy.
- Spoon the vegetables into a large bowl and stir to break up the tomatoes to make the dish a little saucy. Taste for seasoning (I usually add a pinch more salt) and serve, garnished with torn fresh basil or parsley, if desired.