Baked Sheet-Pan Ratatouille!  Make a big batch on Sunday then serve it up 3 different ways during the busy workweek. Simple, EASY, healthy, delicious…  and totally vegan! 

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

This simple baked Ratatouille is the perfect recipe for all those beautiful farmers market veggies showing up in the next month or two, and I seriously can’t wait for you to make this!  It’s so easy, it’s healthy (totally vegan!) and roasting the veggies really boosts the flavor!

The best part? You can make a big batch of Ratatouille on a Sunday, then serve it up 3 different ways during the workweek – over pasta, over polenta and over toast! A great meal prep idea!

It’s so yummy, you won’t tire of it. This version takes 15 minutes of hands-on time before it goes into the oven to roast. You could even freeze this for winter!

Sheet-Pan Ratatouille | 60-second video! 

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

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. Or freeze!

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

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! Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

And here is the ratatouille served over toast with an egg.  Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

This could be breakfast or dinner!

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast! #vegan #ratatouille #baked #easy #paleo | www.feastingathome.com

I hope this easy, baked, Sheet-Pan Ratatouille Recipe inspires you to try something new and different this week! Let me know how you like it…. it is one of my favorite meals!

Here are a few more Easy Sheet Pan Recipes, to make life simple!

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Sheet Pan Ratatouille served 3 different ways- make ahead and serve during the workweek!

Baked Sheet Pan Ratatouille

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 1x
  • Category: Main, vegan, paleo, gluten free
  • Method: Baked
  • Cuisine: French
  • Diet: Vegan

Description

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast!


Ingredients

Scale
  • 3 Japanese eggplant or one large eggplant
  • 1 red or yellow bell pepper
  • 2 medium tomatoes
  • 2 zucchini or summer squash
  • 1 onion
  • 814 garlic cloves, whole, peeled
  • 23 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

  1. Preheat oven to 400 F and place a piece of parchment on 1-2 large sheet pans ( I use two).
  2. Using a vegetable peeler, peel eggplant if you want – or just 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.
  3. Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). Add whole garlic cloves (peeled) and herbs.
  4. Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.
  5. Roast in the hot oven for 20 minutes, mix the veggies, roast 20 more minutes, mix again. Turn heat down to 300 and roast 10-20 more minutes, or until tender and edges begin to caramelize.
  6. Taste, adjust salt, and drizzle with a little splash of balsamic vinegar.
  7. Use immediately or cool and refrigerate  (or freeze)  until ready to use.

Notes

Garlic: I really love garlic so I add a lot here, feel free to cut back if you like!

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.

Nutrition

  • Serving Size:
  • Calories: 147
  • Sugar: 7.1 g
  • Sodium: 202.8 mg
  • Fat: 9.7 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 15.1 g
  • Fiber: 4.2 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Keywords: ratatouille, ratatouille recipe, ratatouille recipes, easy ratatouille recipe, baked ratatouille recipe, best ratatouille recipe, sheet pan ratatouille recipe,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Made this last night and had left overs today, served with mash (and meatballs with gravy for the kiddos). Id like to start by saying I normally pick out and avoid eggplant and zucchini in every dish I come across. but lately my body is craving allllll the veggies so decided to give it a go. I peeled and salted the eggplant as recommended to lessen any bitterness. I absolutely loved and devoured this dish. Its sensationally good!! This will go into our regular rotation. Chefs kiss! Yum!

  2. Huge hit, and I don’t usually like eggplant. I made this exactly as written. If there was any change it was probably a little extra oil or salt. This recipe felt like a big gamble, but it paid off big time. I am so grateful for your recipes. They never disappoint.

  3. Best Ratatouille recipe I have ever made and my whole family loved it too! Wonderful way to use all the end of summer veggies coming from the garden or farmer’s market.

    Feasting at home is my go to for healthy delicious recipes. I love the variety of flavors, all the spices and herbs and that the recipes are not complicated. I appreciate all the variations recommended to in case I don’t have a ingredient or want to skip/add a protein. I have shared your website with all of my friends and family, because they always ask for the recipes! Thank you for making healthy eating so delicious!

  4. Perfection! Loved the simplicity and followed the recipe as written other than omitting the peppers. It was a very tasty dinner that allowed me to use eggplant, tomatoes and fresh herbs from the garden and it’s so rewarding to put them to good use. Served over polenta and drizzled with some leftover balsamic reduction from another recent meal. I wouldn’t change a thing and into my recipe box it goes. Thank you so much for another recipe that I’ll add to the late summer lineup.

    1. Possibly, or maybe were they too close together? If so, they can steam instead of roast.

  5. I loved this but my father and brother did not. I would recommend definitely peeling the eggplant, their complaint was that it was too bitter. Personally, this is how I will make ratatouille in the future, I love the caramelization and it NOT being saucy like many ratatouille recipes are.Thank you for the great alternative of this dish

    1. Thanks, Christina. The other thing you could do is to peel the eggplant in strips- so there is basically half the skin. And in general, the bitterness comes from the seeds- so if very seedy, this can the cause. Salting the eggplant helps remove this bitterness.

  6. I’m crazy for recipes like your Sheetpan Ratatouille, Sylvia. Often, I will use leftover recipes freshened up with another day’s addition. This works beautifully and cuts down on extensive prepping and cooking. Thank you.

  7. Delicious, and so easy. Served the vegetables over polenta with a poached egg. Finished it with a drizzle of a herb and garlic infused olive oil. Incredible!

  8. Made with Thai eggplant instead of Japanese and dry farmed early girl tomatoes. It was so good! I especially liked the depth of flavor from all that roasting. I used the ratatouille all three ways, but my favorite was the pasta with capers, chili flakes and some bread crumbs.

  9. This was fabulous! I had extra zucchini that I needed to make something before I lost them. Mine was heavier on the zucchini because of that however it still is a winner. I could have ate the entire two sheets in one sitting. Cant wait to use it over toast with the egg. Thank you for this.

  10. This is a winner all around! I made mine using suggested ingredients plus some shallot and butternut squash. Note to self-cut eggplant into smaller chunks. Two sheet pans are the way to go. I was in a hurry so roasted at 425*. It is delicious, as expected, and can’t wait to try the toast/ poached egg version tomorrow!

  11. This was so delicious for such minimal effort! Great variations you’ve suggested.
    Easy to veganize. Keep up the fabulous work. Loving this blog.

  12. This was so delicious for such minimal effort! Great variations you’ve suggested.
    So easy to veganize. Love your recipes!

  13. I was told to send much gratitude from my husband!!!
    Just delicious – simple, basic recipe and yet achieves a heightened flavor profile by respecting and allowing the vegetables to stand on their own.
    I can’t decide which zucchini recipe of yours I like best – this or the tian – a close tie!

  14. This has become a family favorite! So delicious and has officially made the weekly rotation 🙂

  15. Should be labeled vegetarian, or provide notes to make the polenta vegan. Butter and cheese are not vegan.

    1. Hi- the “vegan category” is based on the ratatouille recipe. 😉

  16. Made the polenta with goat cheese and chicken broth. Delicious! My vegetables were very well after 15 mins. Is it really 400 degrees for 20 mins then 20 mins then 10-20 more at 300? Some of my veggies were black after the 1st ten mins. I had two trays side by side. Would that make them burn? Will try again because all the flavors were delicious but with much less cooking time.

    1. Oh shoot. All ovens are different, do you have an electric oven? If so,middle and lower rack is best. Also if they were cut really small, they would cook faster?

  17. This recipe is absolutely delicious and simple. I’m eating it right now in the creamy polenta!

  18. Thanks for sharing pretty cool stuff. I’ve tried this one this morning. And, it’s really pretty yummy. Also, using toaster, it was very easy to prepare. Lots of love from India.

  19. A new favourite for a vegetarian student! I love how easy this is to throw together in one pan and then reheat throughout the week. I didn’t have any fresh herbs, but substituting in dried rosemary and thyme worked fine.