Baked Sheet-Pan Ratatouille! Make a big batch on Sunday then serve it up 3 different ways during the busy workweek. Simple, Delicious and totally vegan!
I hear you friends . . . you are busy busy busy and feeling a little overwhelmed. This time of year can be such a challenge when it comes to cooking healthy meals from scratch. Here is something to help – a simple Ratatouille recipe that can be baked in the oven!
Make the Ratatouille on a Sunday, then serve it up 3 different ways during the workweek.
It’s so yummy, you won’t tire of it. This version takes 15 minutes of hands-on prep before it goes into the oven to roast.
Brian and I made this last Sunday, then lived off it this past week and loved every delicious bite. Eggplant, zucchini, bell pepper, tomatoes, garlic, onion and fresh herbs are tossed with olive oil, salt and pepper and roasted in the oven. When it comes out, the house smells incredible. Splash with a little balsamic vinegar, then either store it away in the fridge for the workweek or eat some right away.
The first night we served the ratatouille over creamy polenta – so homey and cozy. The second night it was tossed with pasta along with capers and grated pecorino. The last night we had it over garlic toast, topped with a poached egg. So simple and full of end-of-summer flavor. If possible, use locally grown ingredients from the farmer’s market – this may be the very last weekend of the season to find these at the market.
Here the ratatouille tossed with pasta. Add capers, chili flakes and pecorino for extra depth and heat. 
So delicious! 
And here is the ratatouille served over toast with an egg. 
This could be breakfast or dinner!
I hope this easy, baked, Sheet-Pan Ratatouille Recipe inspires you to try something new and different this week!
Here are a few more Easy Sheet Pan Recipes, to make life simple!
PrintBaked Sheet Pan Ratatouille
A delicious simple Sheet Pan Ratatouille Recipe,that can be baked and made ahead and served up 3 different ways during the during the workweek.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 4-6
- Category: Main, vegan, paleo, gluten free
- Method: Baked
- Cuisine: French
Ingredients
- 3 Japanese eggplant or one large eggplant
- 1 red or yellow bell pepper
- 2 medium tomatoes
- 2 zucchini or summer squash
- 1 onion
- 12-14 garlic cloves, whole
- 2-3 tablespoon fresh herbs – thyme or rosemary or combination of both
- olive oil for drizzling
- salt and pepper to taste
- splash balsamic vinegar
Optional Garnishes: Italian parsley or fresh basil ribbons, capers, chili flakes, olive oil
Serve with pasta, soft polenta, whole grains, or feel free to add beans, sausage, chicken.
Easy Creamy Polenta
- 1 cup corn meal
- 4 ½ cups water or stock
- 1 tablespoon olive oil or butter
- ½ cup grated cheese ( cheddar, Parmesan, mozzarella, goat cheese)
- salt and pepper to taste
Instructions
- Preheat oven to 400 F and Place a piece of parchment on a large sheet pan (or use two pans if needed)
- Using a vegetable peeler, peel eggplant if you want – or just remove some of the skin in long stripes. 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.
- Spread out the veggies on the sheet pan in a single layer (you may need two sheet pans). Add whole garlic and herbs.
- Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.
- Roast in the hot oven for 20 minutes, mix, roast 20 more minutes, mix again. Turn heat down to 300 and roast 10-20 more minutes, or until tender and beginning to caramelize.
- Taste, adjust salt, and drizzle with a little splash of balsamic. Cool and refrigerate until ready to use.
Notes
To serve over Creamy Polenta: Bring water or stock to a boil in a medium pot. Slowly add polenta while whisking vigorously. Cover and cook 15 minutes on low heat. Stir in butter and cheese. Salt and pepper generously. Heat the Ratatouille, adding more olive oil if you like.
Divide among bowls and place warm Ratatouille over top. Sprinkle with fresh basil or parsley.
To serve with pasta, cook pasta according to directions. Heat Ratatouille in a large skillet adding a little more olive oil and capers (optional). Stir in the cooked pasta, adjust salt. Sprinkle with grated pecorino (optional) and fresh herbs.
To serve over toast : Toast the bread, heat up the Ratatouille and poach an egg. Drizzle toast with a little olive oil, top with warm Ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.
Keywords: ratatouille, ratatouille recipe, ratatouille recipes, easy ratatouille recipe, baked ratatouille recipe, sheet pan ratatouille recipe,
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Thank you! Thank you! Thank you! I love ratatouille but feel too overwhelmed to make it. This seems so simple and delicious!
Oh Good! Give a try! It’s really easy.
Love this recipe – thank you !
★★★★
Thanks Mary Jo!
so easy to make, so delicious, so great to have a quick easy lunch – thank you!!! I have eaten this for the last three days – I just add half a can of chickpeas- what a wonderful addition to my repertoire – and I can testify that the house does indeed smell amazing as it cooks. I am looking forward to trying it with the suggested additions. Thanks again.
★★★★★
I’m so glad you enjoyed Rachel!
I happened upon the West Seattle Farmer’s Market by accident last weekend and with this with this recipe working itself around in my head, I picked up the vegetables I needed to make it. Admittedly, I wanted to make this more for the polenta than the ratatouille itself, something I have always found too wet and zucchini-y to like much. But, with the pan-roasting method, I was hopeful.
I just pulled the ratatouille from the oven, my kitchen heady with the scent of the roasting veggies, garlic and herbs. Oh, my! This is so good! I was worried initially, when the vegetables got wet and soggy about halfway through the cooking. And, I may have used a bit too much olive oil. However the finished recipe is not wet, but soft and caramelized, and the flavors are beautifully concentrated and, somehow, creamy. I can’t wait to whip up the polenta to serve it over tonight. And then on Monday, I plan to add some Italian sausage and serve it with pasta as recommended.
Thank you so much for this beautiful recipe!
★★★★★
Thanks Julie- I appreciate your feedback so much! Glad you enjoyed…. and sausage with this sounds divine! Love it!
This recipe is simply amazing. I ate the vegetables by themselves right out of the oven!! Thank you so much!
Ahaha! So do I! It’s really hard not to eat them all right away. Glad you liked it!
★★★★★
Thank you Sylvia ! This is Delicious! ,Easy ,Fun,Perfect !
Awesome Mary!
I am constantly looking for ways to make simple roasted veggies into a meal (usually, I just eat them straight up!)- thanks for some new ideas. Also, super jealous you have those plates- I’ve been dreaming of them but have not been able to justify. Lovely, all of this!
Fantastic post. Such inspiring ideas! My kind of meals for sure =)
I’ve made this a million times since you published it–even throughout the winter. Never never never tire of it. It is sooooo good. The veggies actually get kind of creamy–hard to explain, but just wondrrful. When I put it on pasta I toss an egg over the noodles like a makeshift carbonara and it tastes so decadent. And it’s so basic. One of our very favorites.
Awwwww, thanks Susana! I appreciate you letting us know and Im so happy you are enjoying…one of my favorites too!
Im so glad you are enjoying it!!!
★★★★★
Brilliant idea, and your photography is gorgeous!
awww thanks Kelly!
Egg and cheese are NOT vegan.
These are optional.
I teach cooking and every year I have my students do food anthropology research on this dish, then make it!! I think I’m going to have my kiddos make this FOUR WAYS so they can try it in different ways. I’m making this tonight for my husband I, too!
Thanks and i love it!!!
This recipe is delicious Sylvia (I added portobello mushrooms just because I had some in the fridge) and it looks so colourful just like your pictures, think I will add feta cheese sometimes for variety – I had it with seafood. I Also have your Energy Bowls on a regular basis – they are also delicious. Thanks for such lovely recipes.
Very easy, delicious recipe with great ideas for the leftovers. All the colorful veggies makes a beautiful presentation. The polenta is nice and creamy, just how I like it!
★★★★★
Can you freeze this once it has cooled?
Yes!
This looks incredible! I love the idea of a roasted ratatouille. I am going to try mixing with pasta for a Meatless Monday meal.
Let me know how you like it. Great over polenta too!
This was fantastic! I subscribe to a frozen CSA and was looking for a good way to use the peppers and summer squash. This was perfect! I had to roast the veggies for an extra 10-15 minutes and used the convection feature to finish them. As another reviewer mentioned, after about 20 minutes, I was worried they’d be too watery, but that all cooked off to leave beautifully caramelized veggies. Served over toast with poached eggs. Thanks for the recipe!
★★★★★
thanks for sharing Becky!