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.

What do the French eat with ratatouille?

In France, ratatouille is typically served with baguette, crusty French bread, as an appetizer or side dish.

What does ratatouille mean?

Ratatouille translates to a stirred, chunky stew. "Rata" translates to 'stew' in French, while "toiler" is a verb meaning to 'stir and mix'.

Our Favorite Sheet Pan Ratatouille

Name: Sheet Pan Ratatouille Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
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

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

Units

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

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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