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Sheet Pan Ratatouille

Sheet Pan Ratatouille is a vibrant and rustic vegetable dish that showcases the flavors of summer produce through roasting. Main ingredients like eggplant, zucchini, bell peppers, and tomatoes are seasoned and roasted until tender and caramelized, resulting in a colorful, fragrant, and satisfying medley with contrasting textures. The dish emphasizes simplicity and patience, transforming humble vegetables into a beautifully caramelized and aromatic meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant firm, shiny, diced into 2.5 cm pieces
  • 2 zucchini small, tender, sliced into 2.5 cm rounds
  • 2 bell peppers vibrant, sliced into strips
  • 3 cups ripe tomatoes chopped into 2.5 cm pieces
  • 3 cloves garlic fresh, minced
  • 2 tbsp olive oil good quality, divided
  • 1 tsp dried thyme or oregano
  • to taste salt and pepper for seasoning
  • a few leaves fresh basil for finishing

Equipment

  • Large rimmed baking sheet
  • Chef's knife
  • Cutting board
  • Mixing bowls
  • Silicone spatula or wooden spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Chop the eggplant into 2.5 cm cubes, slice the zucchini into rounds, and cut the bell peppers into strips. Chop the tomatoes into chunks. Keep all the pieces uniform for even roasting.
  3. In a mixing bowl, toss the chopped vegetables with 1 tablespoon of olive oil, minced garlic, dried thyme, salt, and pepper until everything is evenly coated and fragrant.
  4. Spread the seasoned vegetables evenly across the prepared baking sheet, leaving some space between pieces so they roast rather than steam.
  5. Roast in the preheated oven for 25-30 minutes, shaking the sheet or stirring halfway through. The vegetables should be golden around the edges and fragrant with roasted aroma.
  6. Once done, remove from the oven and transfer to a serving dish. Drizzle the remaining 1 tablespoon of olive oil over the hot vegetables for added shine and flavor.
  7. Garnish with fresh basil leaves torn into pieces for a burst of herbal freshness and color.
  8. Serve warm, perhaps with crusty bread or over rice or pasta, and enjoy the vibrant, caramelized flavors of this simple yet satisfying dish.