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Sheet Pan Ratatouille

This roasted vegetable dish features eggplant, zucchini, peppers, and tomatoes cooked on a sheet tray, resulting in caramelized edges and tender centers. The vegetables are sliced thinly, seasoned, and roasted until crispy and juicy, creating a colorful, rustic mosaic of flavors and textures. It's an effortless, fuss-free take on classic ratatouille with a smoky, charred finish.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 medium eggplant sliced into ¼ inch rounds
  • 2 medium zucchini sliced into ¼ inch rounds
  • 2 red bell peppers sliced into ¼ inch rounds
  • 4 medium tomatoes sliced into ¼ inch rounds
  • 3 tablespoons olive oil for tossing
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried thyme or oregano optional

Equipment

  • Large rimmed baking sheet
  • Chef's knife or mandoline
  • Silicone spatula or tongs
  • measuring spoons

Method
 

  1. Preheat your oven to 200°C (390°F). Line your large rimmed baking sheet with parchment paper or leave it unlined for extra crispiness.
  2. Using a sharp knife or mandoline, slice the eggplant, zucchini, peppers, and tomatoes into thin, ¼-inch rounds. Keep the slices uniform for even roasting and attractive layering.
  3. In a large bowl, toss all the sliced vegetables with olive oil, salt, and dried herbs. Use your hands or a spatula to coat everything evenly — you should see a slight sheen and smell fragrant herbs.
  4. Spread the vegetables out on the prepared baking sheet in a single, overlapping layer. Aim for a mosaic pattern, but overlapping slightly is okay—this helps maximize flavor.
  5. Place the tray in the oven and roast for 15 minutes. You’ll notice the vegetables starting to soften and the edges becoming slightly blistered and caramelized.
  6. Carefully remove the tray and use tongs or a silicone spatula to flip or stir the vegetables, promoting even browning and caramelization.
  7. Return the tray to the oven and roast for another 15-20 minutes, until the edges are darkened and crispy, and the vegetables are tender when pierced with a fork. The kitchen will smell sweet and smoky as the sugars caramelize.
  8. Once done, remove from the oven and sprinkle with fresh herbs or a squeeze of lemon for brightness. Let it sit for 5 minutes to allow flavors to settle and meld.
  9. Serve the roasted vegetable mosaic straight from the pan, enjoying the crispy edges and tender, juicy centers. Perfect as a main or side dish!