Roasted ratatouille is summer on a plate: zucchini, eggplant, bell peppers, and tomatoes tossed with garlic, olive oil, and Provençal herbs, then cooked together in the oven. It's one of the best things summer has to offer, with much less time spent standing over the stove.
Ratatouille is one of the best things summer has ever given us. Yes, I said it. No big deal. Is it any wonder a movie named Ratatouille was such a hit? With a name like that, it already had an excellent head start.
Now that we're back in the U.S., making ratatouille takes me straight back to our vacations in Provence with the kids. I never missed a chance to stuff myself with ratatouille and lavender ice cream. Not on the same plate, I should probably clarify. The scent of the herbs roasting still brings me right back to that little vacation house.
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Why I Make Ratatouille on a Sheet Pan
In many traditional recipes, you cook the different vegetables separately before bringing them together. The result is lovely, but it requires quite a bit of attention at the stove. For this sheet pan ratatouille, I chop everything, season it generously, and let the oven do most of the cooking.
Yes, chopping takes a little time. Sadly, none of my vegetables has volunteered to cut itself. But once the pan is in the oven, I'm free to fold the laundry that has been waiting for hours, give the little ones a bath, or make an extremely convincing case for doing neither. I just come back to stir the vegetables once.
I buy my vegetables organic, so I don't peel them. I give them a good wash, chop them, and enjoy having one less job to do.
Ingredients for Roasted Ratatouille
- Zucchini, eggplant, and bell peppers: The colorful heart of this easy ratatouille recipe.
- Meaty tomatoes: They add plenty of flavor without releasing quite as much liquid onto the pan.
- Onion and garlic: For that irresistible smell coming from the oven.
- Bay leaves and herbes de Provence: The flavors that always take me back to the south of France. You can also use a mixture of thyme, oregano, and rosemary.
- Garlic powder, salt, and black pepper: Don't be shy with them.
- Olive oil: A generous drizzle helps coat the vegetables as they roast.
- Chili: Optional, if you like a little heat.
You'll find the quantities and full instructions in the recipe card below.
How to Make Sheet Pan Ratatouille
1. Chop the vegetables
Preheat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper. Cut the zucchini, bell peppers, eggplant, and tomatoes into small pieces. Slice the onion, mince the garlic, and spread everything on the baking sheet.
2. Season and roast
Add the bay leaves, then sprinkle the vegetables generously with herbes de Provence, garlic powder, salt, and black pepper. Add chili if you like, drizzle with olive oil, and toss everything together. Roast for 40 to 45 minutes, stirring after about 25 to 30 minutes. Taste, adjust the seasoning, and remove the bay leaves before serving.
Tips for the Best Oven Roasted Ratatouille
- Season generously. I don't measure the herbs. I sprinkle them on until the vegetables look ready to apply for residency in Provence. Be generous with the garlic powder, salt, and black pepper too, then taste again when the ratatouille comes out of the oven.
- Use meaty tomatoes. They help keep the finished vegetables flavorful without leaving too much liquid on the sheet pan.
- Make all six servings. Even if there are fewer people at home, this is a wonderful recipe to make in full. Save the leftovers for meal prep or pack them with rice in the kids' lunchboxes.
What to Serve with Ratatouille
Rice is definitely one of my favorite ways to serve it. I spoon the warm ratatouille over the rice so it catches all those delicious juices, then add a nice piece of salted butter to my rice, like any responsible French person.
My husband laughs every time because I put butter on practically everything. I maintain that it simply makes everything it touches more glamorous. Even a humble piece of bread starts behaving like it's on vacation in France.
This baked ratatouille is also delicious with grilled chicken or fish, eggs, or a crusty baguette. For a summer meal, you could serve it alongside my caramelized onion and goat cheese tartlets. And if you'd like to linger in Provence a little longer, finish with my tarte Tropézienne, the cream-filled brioche cake from Saint-Tropez. It will not disappoint!
If you make this recipe, I'd love to hear what you served it with! Tell me in the comments, and if you could take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card, it would mean the world to me. Little gestures like that help my blog grow!
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Roasted Ratatouille (Easy Sheet Pan Recipe)
Ingredients
- 3 zucchini
- 3 bell peppers
- 2 eggplants
- 4 meaty tomatoes
- 1 large onion or 2 smaller onions, sliced
- 4 garlic cloves minced
- 3 bay leaves
- Herbes de Provence generously (or a mixture of thyme, oregano, and rosemary)
- Garlic powder generously
- Olive oil enough to coat the vegetables generously
- Salt and black pepper to taste
- Chili seasoning optional
Instructions
- Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
- Wash and cut the zucchini, bell peppers, eggplant, and tomatoes into small pieces. Slice the onion and mince the garlic. Spread all the vegetables and garlic on the prepared baking sheet.
- Add the bay leaves. Season generously with Herbes de Provence, garlic powder, salt, and black pepper. Add chili seasoning if you like. Drizzle generously with olive oil and toss to coat.
- Roast for 40 to 45 minutes, stirring after 25 to 30 minutes, until the vegetables are tender. Toss again, taste, and adjust the salt and pepper. Remove the bay leaves before serving.
Notes
- Meaty tomatoes help keep the ratatouille from becoming too watery. Season generously, then taste again after roasting.
