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Healthy, Quick Sheet Pan Ratatouille

This oven-roasted healthy and flavorful French-inspired dish comes together quickly and pairs well with most main courses. Make a double batch to have extra for the week or freezer some for later.
5 from 26 votes
Print Recipe
Servings 8

Ingredients
  

  • 2 small zucchini or summer squash
  • 1 medium to large globe eggplant
  • 5 medium tomatoes
  • 2 large bell peppers or 3 medium (any color)
  • 1 small onion or half large
  • 4 garlic cloves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 handful torn fresh basil leaves

Instructions
 

Prep Pan and Vegetables

  • Preheat oven to 425ºF convection (if available) or 450ºF oven.
  • Spray sheet pan heavily with non-stick cooking spray or EVOO mister.
  • Garlic: Coarsely chop.

Assemble on Sheet Pan

  • Toss chopped vegetable mixture on top of pan as prepare.
  • Add EVOO.
  • Mix thoroughly with your hands and spread out over pan. As doing so, arrange eggplant on the bottom layer.
  • Cook in preheated oven for 20 minutes.
  • Remove from oven to stir mixture.
  • Return to oven and cook about 10 to 15 minutes longer. Note: Oven roasting can vary greatly based on your oven.
  • Check to see if the eggplant is soft. It shouldn’t be spongy. Once the eggplant is soft, the rest of veggies should be cooked through.
  • Remove from heat. Note: If you like your vegetables extra soft, cook longer.
  • Break up squash and pepper into smaller pieces using edge of spoon (unless you like it extra chucky).
  • Top with the torn basil leaves. Stir to incorporate.
  • Serve hot or at room temperature.

Notes

Ratatouille will keep up to five days in the fridge and three months in freezer.