Sheet Pan Ratatouille

I can’t believe how well this worked out. I also can’t believe I made this quintessential stove top hearty dish in the oven. But I can believe I’ll be making this again tomorrow, because it’s delicious and an incredible cinch to make.

Spring is almost here and summer not far behind, which means that all of the vegetables are readying themselves to appear in farmers’ markets, so the timing for this recipe is almost perfect.
And aside for greasing a large baking sheet and chopping the veggies, you need zero dishes and time to get this together. Not bad for something showy enough for a dinner party, am I right?

Ratatouille is not only a super cute Pixar film but an amazingly delicious hearty country dish from the Provence region of France. An easy mix of seasonal vegetables, garlic, herbs, and olive oil. A dish bursting with color and flavor — despite being low in calories.
There are a lot of things not traditional about this version of ratatouille — first and foremost that it’s baked, the lack of herbes de provence (I only had thyme, so I used that), and finally that the vegetables are cooked together — but if you’re like me, and the mushier authentic stuff has never done it for you, it’s time for this Sheet Pan Ratatouille.

The vegetables char a little, as they bake their natural sugars first caramelize then lightly scorch (you can think of ot as the crust of a crème brûlée).
A little bit of blackening is what makes this ratatouille so delicious. Char adds a touch of tangy bitterness and a crisp texture that you can’t get as easily if you’re making it on the stove.
I’m sure this will quickly become a new family favorite in your house.

Sheet Pan Ratatouille                                                                                                                               Print this recipe!

Ingredients
Serves 4

1 large eggplant, cut into ½-inch cubes (you can peel the eggplant if you want)
1 bell pepper, seeded and sliced into strips
2 medium tomatoes (or 6 small ones), sliced into wedges
2 zucchini, quartered lengthwise and cut in 2-inch pieces
1 onion, sliced into ¼-inch thick half moons
4 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon dried thyme (or herbes de provence if you can find them)
3 bay leaves
1½ teaspoons salt
¼ teaspoon ground black pepper

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
Generously grease a large (preferably rimmed) baking sheet and set aside.
Spread out the veggies onto the sheet pan in a single layer (if they don’t fit, use another baking sheet.)
Add garlic cloves, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well.
Bake in the oven for 20 minutes. Remove from the oven, give a good stir, and bake for further 20 minutes. Turn the heat down to 300°F (150°C) and bake for 10 more minutes, until vegetables start to char.
Take a taste and adjust seasoning if needed. If you like, drizzle a bit balsamic vinegar on top and serve.

Nutrition facts

One serving yields 206 calories, 14 grams of fat, 19 grams of carbs, and 4 grams of protein.