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!
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!
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!
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.
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! 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!Print
Baked Sheet Pan Ratatouille
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!
- 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
- 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, peeled
- 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
- Preheat oven to 400 F and place a piece of parchment on 1-2 large sheet pans ( I use two)
- 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 (this is why you most likely need two sheet pans). Add whole garlic cloves ( peeled) 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 edges begin to caramelize.
- Taste, adjust salt, and drizzle with a little splash of balsamic.
- Use immediately or cool and refrigerate ( or freeze) until ready to use.
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.
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