Sheet Pan Ratatouille
A favorite French vegetable side dish, this easy sheet pan ratatouille recipe can be made on a baking pan in under an hour.
Servings: 4 people, as a side dish
Calories: 143kcal
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
How to Freeze or Make Ahead
This sheet pan ratatouille freezes well. Store in an airtight container and thaw before using. This recipe can be made up to two days in advance. Warm through before serving.
How to Serve This Sheet Pan 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
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 454mg | Potassium: 892mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2152IU | Vitamin C: 76mg | Calcium: 48mg | Iron: 1mg
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.
