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Sheet Pan Roasted Ratatouille

Sheet Pan Roasted Ratatouille

This dish transforms a colorful medley of summer vegetables into a deeply flavored, caramelized masterpiece using simple roasting techniques. Main ingredients like eggplant, zucchini, bell peppers, and tomatoes are roasted until tender and slightly charred, creating a smoky, sweet final dish with vibrant textures and rich aroma. The result is a beautiful, rustic vegetable platter with crispy edges and juicy centers, ready to serve straight from the pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 inch eggplant cut into 1-inch cubes
  • 2 medium zucchini cut into 1-inch pieces
  • 3 bell peppers preferably different colors cut into 1-inch pieces
  • 4 medium ripe tomatoes cut into chunks
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon rosemary chopped
  • fresh to taste basil or parsley for garnish added after roasting

Equipment

  • Large rimmed baking sheet
  • Chef's knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Chop the eggplant, zucchini, bell peppers, and tomatoes into roughly 1-inch pieces, aiming for uniform sizes to ensure even roasting.
  3. In a large mixing bowl, toss all the chopped vegetables with olive oil, salt, black pepper, chopped thyme, and rosemary until everything is evenly coated and fragrant.
  4. Spread the coated vegetables out in a single layer on the prepared baking sheet, giving each piece space to caramelize and brown.
  5. Place the tray in the oven and roast for 25-30 minutes, stirring gently halfway through, until the edges are golden and slightly crispy, and the vegetables are tender and bursting with aroma.
  6. Remove the tray from the oven and sprinkle freshly chopped basil or parsley over the roasted vegetables for a fresh, bright flavor.
  7. Serve the ratatouille hot directly from the tray or transfer to a serving dish. Enjoy the smoky, sweet flavors and tender textures of this simple, hearty vegetable dish.

Notes

For added depth, toss in a handful of olives or a splash of balsamic vinegar before roasting. This dish pairs beautifully with crusty bread or as a side to grilled meats.