Sheet Pan Ratatouille Recipe
A simple yet flavor-packed sheet pan ratatouille recipe featuring roasted vegetables with aromatic spices—minimal cleanup, maximum satisfaction.
Ingredients
- 1 large eggplant cubed
- 2 zucchinis sliced into rounds
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion sliced
- 3 tomatoes sliced into wedges
- 4 garlic cloves minced
- 1/4 cup olive oil
- 1 tsp red chili flakes
- 1 tsp oregano
- 1/2 tsp thyme
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven: Set it to 400°F (200°C).
- Prepare the vegetables: Cube eggplants, slice zucchinis, dice bell peppers, and slice onions and tomatoes. Mince garlic and set everything aside.
- Season the veggies: Toss all vegetables in a mixing bowl with olive oil, garlic, chili flakes, oregano, thyme, salt, and pepper.
- Arrange on the sheet pan: Spread the seasoned veggies evenly in a single layer on a parchment-lined sheet pan.
- Roast the vegetables: Bake for 25 minutes. Stir halfway through to ensure even roasting.
- Caramelize to perfection: Increase the heat to 425°F (220°C) for the last 10 minutes for crispy edges.
- Garnish and serve: Sprinkle with fresh basil before serving. Pair with crusty bread or grilled protein for a complete meal.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin C: 55%
- Vitamin A: 30%
- Iron: 14%
- Potassium: 16%
- Magnesium: 12%
Additional Notes/Tips
- Add a sprinkle of feta cheese for a Mediterranean twist.
- Love heat? Double the chili flakes.
- Roasting cherry tomatoes instead of regular ones adds a sweeter flavor.
- Leftovers make an excellent pasta topping.
- Don't skip stirring—crispy bits are worth the effort.