Sheet Pan Roasted Ratatouille
This sheet pan ratatouille is a vibrant vegetable dish where eggplant, zucchini, bell peppers, and tomatoes are roasted until caramelized and tender. The method involves tossing chopped vegetables with olive oil and seasonings, then roasting to intensify flavors and achieve a slightly crispy, colorful final presentation. It’s a fuss-free, wholesome dish with a smoky, sweet, and savory profile, perfect for a quick, satisfying dinner.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 150 kcal
- 1 large eggplant cut into 1.5-inch chunks
- 2 zucchini cut into 1.5-inch chunks
- 3 bell peppers any color, sliced into 1.5-inch pieces
- 4 medium ripe tomatoes cut into chunks
- 3 tbsp extra-virgin olive oil divided
- 1 tsp salt to taste
- 0.5 tsp black pepper freshly ground, to taste
- a handful fresh herbs chopped, such as basil or parsley
- 1 lemon lemon juiced, for finishing
Preheat your oven to 200°C (400°F). Prepare a large rimmed baking sheet by lining it with parchment paper or lightly greasing it.
Chop the eggplant, zucchini, bell peppers, and tomatoes into roughly 1.5-inch pieces, ensuring uniform sizes for even roasting.
Place all the chopped vegetables in a large bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss everything together until evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd for the best caramelization.
Roast the vegetables for about 25-30 minutes, flipping or tossing them halfway through, until edges are golden and slightly crispy, and vegetables are tender.
Remove the sheet from the oven and sprinkle the chopped fresh herbs over the hot vegetables. Squeeze fresh lemon juice on top for brightness.
Toss everything gently to combine, and serve immediately while warm, garnished with extra herbs if desired. Enjoy the caramelized, smoky flavors and vibrant colors!