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.
If you like this ratatouille recipe, you’ll also love:
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.
Easy and a great way to eat all these good summer vegetables.
Turned out great. Thanks.
Very good flavor. I really like that this uses so many vegetables at once. Thanks!
Turned out very well and tasted great. Next time I might add a little more tomato to make it richer tomato flavor and have more liquid.