A sheet pan supper, by way of Provence.
This sheet pan ratatouille recipe is every bit as delicious as the original, but baked on a sheet pan for a simple, summery French vegetable side.
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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 Ratatouille?
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 Sheet Pan Ratatouille Recipe Healthy?
Yes, very. Ratatouille is a vegan side dish consisting entirely of fresh vegetables, olive oil, and herbs.
How to Serve This Ratatouille
Chunky, satisfying ratatouille made in a sheet pan 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 sheet pan ratatouille, you are guaranteed to enjoy this lovely and authentic French vegetarian dish.
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Sheet Pan Ratatouille
Ingredients
- 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)
Instructions
- 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.
Notes
- 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
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
6 comments
Sophia Sarigianides
Lisa, I am making this for the SECOND time this week! It’s easy, delicious and uses up all of the week’s veggies perfectly!
Love it!
Sophia
Lisa Ruland
Thank you, Sophia! Glad you’re enjoying it. This is “the” time of year for ratatouille.
Frank
Easy and a great way to eat all these good summer vegetables.
Kendi P.
Turned out great. Thanks.
J.T.
Very good flavor. I really like that this uses so many vegetables at once. Thanks!
Julia Hoeffler
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.