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.
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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
I liked this recipe but it started out too dry so I added more oil 1/2 way through. Its basically roasted veggies which are always great! I did like how everything got caramelized and sweet. I’d suggest mixing everything with the olive oil in a bowl before putting on the sheet pan.
Glad you were able to make it work!
This is so easy and so delicious! Great for using late summer produce as we have here in NZ at the moment.
Perfect! Thanks for letting us know. 🙂
I adore this recipe! It is on a constant rotation for me. I shared this with my aunt and she shared it with my cousin out in CA who made it for a dinner party and everyone went wild over it. So simple and great to use in many combinations with other foods. I build bowls for lunch to take to work.
Love it Michelle! Thanks so much for sharing.
I love this recipe! I make it all the time & serve with pasta, white beans and tomato sauce. Yum!
Sounds perfect Kelly!
Easy and delicious! I had never made ratatouille in the oven before and was a little skeptical, but it was fantastic. I added Bragg Herb blend to veggies, which is my go to veggie roasting herb mix. I love your recipes! Thank you so much!
So glad you enjoyed Nancy!
So easy, healthy, and absolutely delicious! A perfect side dish but also an amazing pasta/ orzo /farro topping! Will make this regularly! Thanks so much!
Wonderful to hear Leslie!
many of the ratatouille recipes from star chefs and websites call for canned tomatoes. not this one. oven roasting brings out the sugars without destroying the vegetable shapes. for aromatics I paid up for a new jar of herbs de Provence. my family loved it. will make it again
So great to hear Kate!
I’m allergic to nightshades but my husband loves them. We were looking for a recipe for all the eggplant, peppers and tomatoes that come in our farm share. He LOVES this recipe. Enough to ask for it again and do all the prep work. Thank you Sylvia for yet another great recipe.
So happy to hear this Terri. So nice of you to make it for him!
I added whole mushrooms (tossed in a bit of brandy and olive oil) roasted. I was concerned that this did not have a sauce so added one. I pulsed a tomato and clove of garlic, reduced it with 1/4 cup red wine, 3 tbsp balsamic for about 3 minutes then added 1/2 cup of mushroom broth, reduced it all to about 1/4 cup and poured over the vegetables before serving over polenta. Delicous!
That sounds delicious Robin!
So tasty and simple! I love so many of your recipes as they are easy to make but very delicious and adaptable and vegan or vegetarian friendly! Thank you so much!
Thanks Darlene- very appreciated ❤️
Best ever recipe, easy to make and uses less olive oil!
I have made it all summer long
Great to hear Syd!
I’ve tried other Ratatouille recipes, but this is by far the best. I like that it’s not saucey or soupy. I used oregano & basil from my garden. All the vegetables came from a local farm. I rushing back tomorrow to get more veggies and make another batch to last through the week.
I’m so happy you enjoyed it. Yes the there is a bit more structure in the textures here…. I enjoy it too!
Didn’t taste good to me. I love veggies and vegetarian food, but there were just too many textures and it wasn’t appetizing. The creamy polenta was good though.
Sorry this didnt work for you. Have you had ratatouille before?
This is a great recipe! I made it last night & served it over cheesy vegan polenta. I loved it so much that I bought another eggplant today so I can add this to my meal prep for the week. Thanks for another awesome recipe! 🙂
Great to hear Leanne!
It’s incredible how much flavor comes out of these veggies! I used rosemary and purple sage from the garden. I served it on sourdough toast with leftover French onion dip, then when I ran out of dip I started using red pepper harissa! It was so good. This was a wonderful recipe, thank you for sharing it!!
I am so happy you enjoyed this one!
It’s incredible how much flavor comes out of those veggies! I seasoned with rosemary and purple sage from the garden. I served it on sourdough toast with leftover French onion dip, then when I ran out of dip I used red pepper harissa sauce. It was so good. This was a wonderful recipe, thank you for sharing it!!
Sounds so yummy Angeli! Love the addition of Harissaa!
I made this recipe doubled. It was great, but my wife recalled “saucier” versions of ratatouille. So, I puréed a can of San Merzanno tomatoes, put half of the ratatouille in it, added some chopped basil and simmerd for hlf n hour. Fabulous.
That sounds perfect and a great idea!
Will not be making traditional recipes again.
The layers of flavors bursting with “Umami”
I am grateful to have been
guided to your site!
Also love your positive quotes. Thank you
Thanks Pamela, so happy you liked this!
Easiest Ratatouille recipe ever!
So easy and very keto too.
So happy you enjoyed this!
This seems delicious but it is absolutely not the authentic ratatouille.
In ratatouille, you cook the veggies on the stove, starting by onions then add each one.
And then you will add the spices, and so on.
Not an authentic technique, I realize, but if you try it, you might be pleasantly surprised at how roasting brings out the flavors.
I didn’t get the impression that she was claiming to be authentic. I’ve made authentic ratatouille before and it takes a lot of work and prep–hard to do as a mom of twins! So I personally appreciated this recipe for making the flavors and “essence” of ratatouille accessible to busy people who can’t be bothered with thin slicing, layering, many steps, etc.
Delicious!!
So happy you like this one!
How long can you freeze this before it goes bad?
6 months. 🙂
Oh my! This is so delicious and so, so easy. Will absolutely be making this again.
Great to hear Ana!
Such an easy meal to prep! Love that I toss it in the oven and can have a clean kitchen by the end of cooking. Just me or does that make dinner taste even better?
I agree!
This is the most amazing, tasty meal. I make it regularly and it is easy and delicious every time! It is my best eggplant recipe, but it is so much more than an eggplant recipe. And the creamy polenta makes the dish sing!
Love it Winser! So glad you are enjoying.
Can I make ahead and serve room temperature?
Yes, absolutely!
Thank you — I’m preparing Easter dinner will it taste as good if I make day before and if so how would I reheat?
I would gently reheat in a baking dish in a 350F oven.