Go Back

Roasted Vegetable Ratatouille

This colorful sheet pan ratatouille features slices of zucchini, bell peppers, eggplant, cherry tomatoes, and onions roasted together to create a tender, flavorful dish with a beautiful, caramelized appearance. The vegetables are seasoned with herbs and spices, then baked until soft and slightly browned, resulting in a harmonious medley of textures and flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini sliced into rounds
  • 2 bell peppers bell peppers red and yellow, sliced into strips
  • 1 medium eggplant sliced into rounds
  • 1 cup cherry tomatoes
  • 1 medium onion sliced into rings
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Sharp knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper for easy cleanup.
  2. Wash and slice the zucchini into rounds, about 1/4 inch thick. Slice the bell peppers into strips, removing the stem and seeds. Cut the eggplant into rounds similar to the zucchini. Slice the onion into rings.
  3. Place all the sliced vegetables into a mixing bowl. Drizzle with olive oil, then sprinkle with dried thyme, oregano, salt, and pepper. Toss gently to coat everything evenly with the oil and herbs.
  4. Spread the seasoned vegetables evenly across the prepared sheet pan in a single layer, mixing the different colors and shapes for a vibrant look.
  5. Scatter the cherry tomatoes across the top of the vegetables. The tomatoes will burst slightly during roasting, adding sweetness and moisture.
  6. Place the sheet pan in the oven and roast for about 25 minutes, or until the vegetables are tender, caramelized at the edges, and fragrant. Shake or stir the vegetables halfway through cooking for even roasting.
  7. Remove the sheet pan from the oven and let the vegetables cool slightly. They should be soft, with a slight char for added flavor.
  8. Serve the roasted vegetable ratatouille warm, enjoying the colorful, tender, and flavorful medley that’s ready to be enjoyed as a main or side dish.