This version of Ratatouille is baked on a sheet pan, with very little hands-on time. Fast and easy, and perfect for meal prep! Video.
Summertime. It was a song. It was a season. I wondered if that season would ever live inside me.
Benjamin Alire SAenz
Ratatouille is a French vegetable “stew” – yet one of my favorite ways to make it is to bake it on a sheet pan- an easy recipe from my restaurant and catering days! The flavors condense into a succulent, luscious symphony with minimal hands-on time required! Here is our traditional ratatouille recipe.
During the summer months, when eggplant, peppers, tomatoes, and zucchini are in peak season, the flavor of each vegetable is truly elevated. Cooking the ratatouille on large sheet pans allows you to make big batches simultaneously!
It is such a beautiful way to highlight your garden veggies and truly captures the essence of summer!
Watch how to make Ratatouille
Why You Will Love This Easy Ratatouille Recipe!
- The best flavor and texture! Roasting the veggies instead of stewing them intensifies their flavor, caramelizes them a bit, and gives them a better texture.
- Vegan and Gluten-free– and low in carbs.
- Fast and easy! It only takes about 15 minutes to prep the veggies, and then they go into the oven to roast.
- Versatile! Serve it over pasta, rice or polenta, or pile on toast. Get creative! Ratatouille can be served warm or cold.
- Perfect for meal prep! Make a big batch of Ratatouille on a Sunday, then serve it up in various ways during the workweek (see below for ideas). You can also freeze Ratatouille for winter- a little summer treasure when we need it most!
Table of Contents
Ratatouille Ingredients
- Eggplant– Globe eggplant or Japanese both work great, but any variety will work here.
- Bell Peppers– Red, yellow, orange or green bell pepper. Nice opportunity to get colorful!
- Summer Squash– Zucchini, yellow squashes, patty pan, or whatever is fresh and available.
- Onion– use red onion, yellow onion, or white onion- any will work here!
- Tomatoes- Any variety will work here! Juicy summer tomatoes are the best!
- Savory Herbs– Thyme, oregano, or rosemary or a combination! Or make Herbs de Provence!
- Olive oil – use a good quality extra-virgin olive oil, for the best flavor.
- Vinegar– Just a splash. Balsamic or Red wine vinegar both work.
- Fresh herbs- fresh basil, or fresh parsley for garnishing
- Seasonings– salt, pepper and red pepper flakes
*See the recipe card below for a full list of ingredients and measurements.
How To Make Our Ratatouille Recipe
- Prep the veggies: Cut all the veggies into similar-sized cubes.
- Toss! Drizzle generously with olive oil, and season with salt, and pepper, chili flakes and place on parchment-lined sheet pans. Do not overly crowd!
- Bake! Place in a 400F oven and stir every 20 minutes, until tender, and succulent.
- Place in a bowl, with all their juices.
- Taste and add more salt and pepper, and a splash of vinegar, extra virgin olive oil, and mix in the fresh herbs.
- Serve immediately or serve at room temperature. Or cool and refrigerate for up to 4 days. (Or freeze for 3 months.)
How to Serve Ratatouille
- My favorite way to serve it is to spoon it warm over creamy polenta for a delicious vegetarian meal- comfort food in a bowl – see above photo!
- In France, it is traditionally served as an appetizer with crusty bread or baguette slices to mop up all the flavorful juices. This way it can be served chilled or at room temperature.
- Serve it as a side dish with chicken or fish.
- Make Ratatoullie Pasta! Toss ratatouille with your favorite pasta along with capers and grated pecorino for a punch of flavor!
- Serve it for breakfast, over toast with a poached egg.
Above, we’ve created a simple pasta dish, and below, it becomes breakfast, topped with a poached egg- so delicious!
Ratatouille Storage and Meal Prep
Ratatouille is great for meal prep, and any leftovers will keep in the refrigerator for 4-5 days in an airtight container. Make a big batch to have on hand for busy weeknights! Freeze it for up to 3 months.
Ratatouille faqs
Ratatouille is a vegetable stew that originated in Provence, France, in the 1700s. It is traditionally made with ripe summer vegetables- eggplant, bell peppers, summer squash, tomatoes, herbs, and olive oil- and just a touch of vinegar creates its signature flavors.
In France, ratatouille is typically served with baguette, crusty French bread, as an appetizer or side dish.
Ratatouille translates to a stirred, chunky stew. “Rata” translates to ‘stew’ in French, while “toiler” is a verb meaning to ‘stir and mix’.
More favorite Eggplant Recipes!
I hope this easy Ratatouille Recipe makes it into your kitchen this summer! Let us know how you like it…. it is one of our favorite meals!
xoxo- Sylvia
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Sheet Pan Ratatouille Recipe
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 5-6 cups
- Category: dinner, vegetarian dinner, appetizer, side dish
- Method: Baked
- Cuisine: French
- Diet: Vegan
Description
This version of Ratatouille is baked on a sheet pan, with very little hands-on time. Fast and easy, and perfect for meal prep!
Ingredients
- 4 cups eggplant- 3 Japanese eggplant or one large globe eggplant
- 1–2 red bell pepper – or use yellow bell pepper or green bell pepper
- 2 large juicy tomatoes
- 2 medium zucchini or yellow summer squash
- 1 onion- any color
- 8–14 garlic cloves, whole, peeled
- 2–3 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.
- olive oil for drizzling
- salt and black pepper to taste
- splash red wine vinegar (or sub balsamic)
- Optional Garnishes: Italian parsley or fresh basil ribbons, red pepper flakes, olive oil
Instructions
- Preheat oven to 400F and line two sheet pans with parchment.
- Prep the veggies: Using a vegetable peeler, peel eggplant if you want – or 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.
- Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).
- Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.
- Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here.
- Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing.
- Use immediately, or cool and refrigerate (or freeze) until ready to use.
Notes
Ratatouille will keep up to 4 days in the fridge in an air-tight container or can be frozen for up to 6 months. It can be eaten warm or chilled.
Garlic: I really love garlic, so I add a lot here; feel free to cut back if you like!
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: 1 cup
- 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
YUM! Delish. Love the suggestions for different ways to use this. I thought there would be leftovers to play with…nope. It was devoured all at once, with compliments from the family.
Perfect Karen!
Meanwhile this has evolved to a staple dish – firstly made it last year during a vacation in Sicily and after that returned to it again, again and again. What a beautifully easy way to make a perfect ratatouille. Never managed to get it that way in a pot, but will give it a try once more with your traditional recipe.
Glad to hear this Rob!
Made this great dish last night. My husband had 3 servings. We mix it in with pasta. This is a great dish to use up cherry tomatoes, eggplant and zucchini. Great dish to serve to my vegetarian friends too. Could always serve sausage on the side. The smell of all the herbs and garlic will get everyone hungry!!
Thanks for the helpful review Sue!
I will never go back to making ratatouille in a saute pan or Dutch oven. Thank you for another wonderful recipe!
Glad this worked for you Sue!
Hi Sylvia, I love this recipe, so easy & fast, especially the dash of red vinegar at the end. What I did in order to make it saucier was to add it to the grated tomatoes that I had simmering in garlic and hot peppers on the stove. Magnifique!
Glad you enjoyed!