Go Back

Roasted Ratatouille

This roasted ratatouille transforms the classic stovetop dish into a hands-off, deeply flavorful meal by roasting vegetables on a sheet pan. The process highlights caramelized edges, smoky undertones, and concentrated sweetness, resulting in a colorful, tender, and slightly charred vegetable medley with a hearty appearance.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini cut into 1-inch pieces
  • 1 medium eggplant cut into 1-inch pieces, salt and rinse to remove bitterness
  • 2 large bell peppers any color, cut into 1-inch pieces
  • 4 medium tomatoes cut into 1-inch pieces
  • 4 cloves garlic minced
  • 3 tablespoons olive oil divided
  • 1 teaspoon dried thyme or oregano, optional
  • to taste salt and pepper
  • fresh herbs basil or parsley for finishing

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Mixing bowl
  • Parchment paper or silicone baking mat
  • Serving spoon or spatula

Method
 

  1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Prepare your vegetables by cutting zucchini, eggplant, bell peppers, and tomatoes into roughly 1-inch pieces. Keep the sizes uniform so they roast evenly.
  3. In a mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil, minced garlic, dried thyme, salt, and pepper until everything is evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them. This helps them roast rather than steam.
  5. Place the sheet in the oven and roast for about 30-35 minutes. Halfway through, stir the vegetables gently to promote even caramelization and prevent sticking.
  6. Check for doneness: the vegetables should be tender, with edges beautifully caramelized and slightly charred, emitting a fragrant, smoky aroma.
  7. Remove the sheet from the oven and transfer the roasted vegetables to a serving bowl or platter.
  8. Finish by sprinkling chopped fresh herbs like basil or parsley over the top, and drizzle with a little extra olive oil if desired.
  9. Serve hot as a main or side dish, perhaps alongside crusty bread or over grains for a hearty meal.

Notes

For extra smoky flavor, broil the vegetables for the last 2-3 minutes, keeping a close eye to prevent burning. You can also customize with different vegetables or add a splash of balsamic vinegar before serving for a tangy finish.