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Sheet Pan Roasted Ratatouille

This dish features a medley of fresh vegetables like eggplant, zucchini, peppers, and tomatoes roasted on a sheet pan until caramelized and tender. The roasting process enhances their natural sweetness and smoky aroma, creating a vibrant, rustic dish with a beautiful color and rich flavor. It’s a simple, one-pan meal that’s perfect for busy weeknights or casual dinners, with a satisfying, slightly charred finish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant firm and shiny
  • 2 medium zucchini small size preferred
  • 2 bell peppers bell peppers any color, stem removed
  • 4 ripe tomatoes tomatoes fragrant and ripe
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried thyme or fresh thyme if available
  • to taste salt and pepper

Equipment

  • large rimmed baking sheet
  • Sharp knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (400°F). Place a large rimmed baking sheet in the oven to heat up while you prepare the vegetables.
  2. While the oven heats, wash and slice the eggplant, zucchini, and bell peppers into even 1 cm thick pieces. Cut the tomatoes into halves or quarters, depending on size.
  3. In a mixing bowl, toss the sliced vegetables with minced garlic, olive oil, dried thyme, salt, and pepper until everything is evenly coated and fragrant.
  4. Carefully remove the hot baking sheet from the oven and spread the coated vegetables in a single layer, ensuring they are not crowded. Spread the tomatoes among the other vegetables.
  5. Return the pan to the oven and roast for 25-30 minutes, stirring gently halfway through, until the vegetables are tender and edges are caramelized with a slight char.
  6. Check for doneness: the peppers should be soft, eggplant melt-in-your-mouth, and zucchini slightly caramelized. Remove from the oven and let rest for about 5 minutes.
  7. Garnish with additional fresh herbs if desired, then serve directly from the sheet or transfer to a serving platter. Enjoy the smoky, tender vegetables with crusty bread or as a hearty side.