Sheet Pan Ratatouille
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This Sheet Pan Ratatouille recipe is what happens when garden veggies meet real-life weeknight magic. No fancy slicing or fussy French methods here… just a big ol’ pan full of roasted veggies, tossed with herbs, kissed with garlic, and finished with a little creamy goat cheese and balsamic drizzle if you’re feelin’ fancy. Whether you serve it with crusty bread, over rice, or straight from the pan with a fork (no judgment), it’s a flavor-packed way to clean out your veggie drawer and feed your people.
Table of Contents
Sheet Pan Ratatouille
Let’s be honest… if I had to slice vegetables into paper-thin medallions like they do in the movie, this ratatouille recipe would’ve never happened.
I’ve got one pan, a knife, and a hungry family, so we’re doing this the real way: chop it, toss it, roast it, done.
The onions get sweet, the garlic softens into little flavor bombs, and everything gets just the right amount of char to make it taste like you put in way more effort than you did.
You can dress it up with goat cheese and balsamic if you’re feeling like a Pinterest mom, or just eat it straight outta the pan with a fork in one hand and a glass of sweet tea in the other.
Either way, sheet pan ratatouille is a keeper. And it smells so good, your neighbors might just “drop by.”
INGREDIENT NOTES
- Eggplant: Look for firm, glossy skin with a deep purple color. No need to peel it first, as the skin softens during roasting.
- Zucchini & Yellow Squash: Feel free to use all of one or the other. I like the mix of flavors and colors! No need to peel these either.
- Red Bell Pepper: The sweetest color, though orange or yellow bell peppers will work too. Green tends to be a bit too bitter and grassy for this dish.
- Sweet Onion: Has more natural sugar than a regular yellow onion, which means it caramelizes even better. Swap with red onion or shallots for a more delicate flavor.
- Herbes de Provence: A special blend of dried herbs that gives this easy ratatouille recipe its traditional French flair. Make your own with thyme, oregano, rosemary, and marjoram, or simply substitute Italian seasoning.
- Tomatoes: Either cherry or grape tomatoes will work! They add sweetness but aren’t too watery, especially if you add them towards the end of roasting.
- Goat Cheese: Creamy and earthy in the best way. Crumble this over the top just before serving.
- Balsamic Glaze: Totally optional, but adds a sweet and tangy twist!
VARIATIONS
Spicy Kick: Add a pinch of crushed red pepper or top with hot honey.
Cheese Swap: Use feta or ricotta instead of goat cheese.
Add Protein: Serve with grilled chicken, fish, or even a fried egg on top.
Make It a Meal: Spoon over couscous or pasta, or with crusty bread, for a hearty main.
SHEET PAN RATATOUILLE RECIPE FAQ
Absolutely! Chop up all the veggies up to 2 days ahead of time, then store them in separate containers in the fridge. I like to peel the garlic while I’m at it too.
If you plan on making the balsamic glaze from scratch, refrigerate that in a jar and let it warm on the counter while everything is in the oven.
Traditionally, no. It’s a simple, rustic stew made with late-summer vegetables and plenty of herbs.
Some versions may include stewed meats or sausage, and you can certainly serve it alongside any protein you’d like. But it’s a vegetarian dish at heart.
The texture is more silky and jammy than mushy, especially when all the veggies are roasted instead of stewed. Trust me, once you learn how to make ratatouille on a sheet pan, you won’t want it any other way!
When I first set out to simplify ratatouille, I knew I wanted the same flavor-packed experience as the stovetop version… without the time commitment or the mess.
The key to making it sing on a sheet pan is in the layering of ingredients and timing.
Roasting unlocks the Maillard reaction, caramelizing the natural sugars in the onions, garlic, and eggplant for deep, complex flavor.
Adding tomatoes later on ensures they stay juicy and vibrant instead of turning everything into a stew. And a light coating of oil and plenty of space between the veggies allow for perfect browning instead of steaming.
I tested this ratatouille recipe over and over — changing bake times, oil ratios, and seasoning blends — and this method nails it. It’s fast, reliable, and tastes like it’s been slow-cooked all day.
DONNA’S PRO TIPS
- Line the Pan with Parchment: It makes serving and clean up so much easier!!
- Go Easy on the Oil: A light coating helps vegetables roast instead of steam. Add more only if they look dry after tossing.
- Spread ‘Em Out: Use two sheet pans if needed. Overcrowding leads to soggy veggies.
- Broil for Finish: A quick broil adds extra color and caramelization for irresistible flavor.
- Serve with Crusty Bread: Trust me on this. You’ll want something to mop up the juices!
TOOLS NEEDED
- Large sheet pan (or two smaller pans)
- Parchment paper
- Chef’s knife and cutting board
- Mixing spoon or spatula
- Measuring spoons
Sheet Pan Ratatouille
Ingredients
- 1 medium to large eggplant, diced into 1-inch pieces
- 1 medium zucchini, chopped into 1-inch pieces
- 1 medium yellow squash, chopped into 1-inch pieces
- 1 small red bell pepper, chopped into 1-inch pieces
- 1 small sweet onion, chopped (about 1 cup)
- 8 to 10 garlic cloves, peeled
- 1 to 2 tablespoons extra virgin olive oil
- 1 teaspoon Herbes de Provence or Italian seasoning blend
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup grape or cherry tomatoes, halved
- 3 tablespoons goat cheese, crumbled (optional)
- Balsamic glaze, for drizzling (optional)
- 2 to 3 teaspoons chopped fresh herbs such as parsley, basil, or thyme, for garnish
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 425°F. Prepare a large sheet pan with parchment paper. Alternatively, use two smaller sheet pans if needed to avoid crowding.
- Toss the Vegetables: Spread the eggplant, zucchini, yellow squash, red bell pepper, onion, and garlic directly onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with the herb blend, salt, and pepper. Toss everything together on the pan until evenly coated. Add a bit more olive oil if needed for a light coating.
- Roast the Vegetables: Roast for 20 to 25 minutes, stirring once halfway through.
- Add the Tomatoes: Remove the sheet pan from the oven. Scatter the halved tomatoes over the vegetables and return to the oven for an additional 5 to 10 minutes, or until tender and slightly caramelized.
- Broil (Optional): If desired, place the pan under the broiler for 1 to 3 minutes for added charring.
- Finish and Serve: Remove from the oven. Sprinkle with crumbled goat cheese, drizzle with balsamic glaze, and garnish with fresh herbs. Serve warm, cold, or at room temperature with additional olive oil for drizzling, if desired.
Donna’s Notes
Tossing Tip: Always toss the vegetables directly on the sheet pan for fewer dishes and even oil distribution. Parchment Paper: Use parchment paper to keep cleanup simple and prevent sticking. Veggie Tip: Spread veggies out in a single layer and avoid crowding to allow proper roasting instead of steaming. Cheese-Free Version: You can skip the goat cheese or substitute feta or ricotta if desired. Flavor Customization: Use Herbes de Provence for a classic flavor or Italian seasoning for an easy swap. Add red pepper flakes for a bit of heat.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
