Sheet Pan Ratatouille Recipe
Total Time
1 hour and 15 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(74)
Ingredients
5 servings
- 4 cups eggplant- 3 Japanese eggplant or one large globe eggplant
- 1-2 red bell pepper – or use yellow bell pepper or green bell pepper
- 2 large juicy tomatoes
- 2 medium zucchini or yellow summer squash
- 1 onion- any color
- 8-14 garlic cloves, whole, peeled
- 2-3 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.
- olive oil for drizzling
- salt and black pepper to taste
- splash red wine vinegar (or sub balsamic)
- Optional Garnishes: Italian parsley or fresh basil ribbons, red pepper flakes, olive oil
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Preparation
Step 1
Preheat oven to 400F and line two sheet pans with parchment.
Step 2
Prep the veggies
Step 3
Using a vegetable peeler, peel eggplant if you want – or remove some of the skin in long strips. (Or if you prefer, leave the skin on.) Cut into ½-inch thick bite-sized pieces. Slice the bell pepper into ½-inch wide strips. Cut the tomatoes into 3/4-inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.
Step 4
Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).
Step 5
Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.
Step 6
Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here.
Step 7
Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing.
Step 8
Use immediately, or cool and refrigerate (or freeze) until ready to use.
Step 9
Save recipe for the next time?
