All you need are few simple vegetables and a sheet pan for roasting to make this easy ratatouille recipe! Just cut up veggies, toss them on your cookie sheet and bake! It’s that easy to make a dinner that your whole family will love!
Why you will LOVE this baked Ratatouille…
- It’s super easy to make!
- It’s vegan, gluten-free, dairy-free, and soy-free, so everyone can enjoy it!
- You can just toss it in the oven and come back when it’s done.
- It works great as a healthy side.
- You can serve over rice or pasta for a main dish.
- If your kids have seen the Disney Movie, Ratatouille, they will be excited to eat their veggies this way!
What you’ll need to make this roasted sheet pan ratatouille?
- Eggplant – See my notes on how to prepare the eggplant below. (You can leave it out if you don’t like it or don’t have the time to prepare it).
- Zucchini or Summer Squash – Either type of squash works equally well.
- Tomatoes – You can use large tomatoes and dice them into cubes or cherry tomatoes and simply cut them in half. Just be sure to use nice ripe tomatoes to get the best taste!
- Red Onion – When the onion roasts, it becomes sweet and delicious! (You can use any type of onion you want or just leave it out).
- Bell Peppers – Use any color you wish. Red, orange, or yellow give it a beautiful color and sweet flavor.
- Garlic – The garlic will get slow roasted and give the whole dish a nice taste.
- Olive Oil – Use a nice quality virgin olive oil for a rich flavor. (You can add a little more or a little less depending on your taste and dietary needs).
- Salt – To give it flavor and help the veggies release their juices.
- Fresh basil – You can use dried basil too, but fresh basil makes this dish pop with flavor! (You just won’t get the fresh taste from dried basil).
- Sheet Pan/ Cookie Sheet – You will need one with sides so the oil and juices from the veggies don’t leak onto your oven.
- Rice or Pasta – (optional) If you want to make this your main course instead of a side dish, toss it with some cooked pasta or serve it over rice.
How do I prepare the eggplant for this baked ratatouille?
Eggplant can be a little tricky to make. Some people think that they don’t like it, but this may be because it was prepared wrong. Eggplant can be very bitter and even have a taste of poison if you don’t choose a fresh one or if it’s not prepared correctly.
How to pick a good eggplant:
- Pick a fresh-looking eggplant with no bruises or wrinkles.
- Make sure it’s firm to the touch with tight shiny skin.
How to prepare eggplant for cooking:
- Wash the eggplant and cut off the top and bottom.
- Slice it in ½ inch slices and then cut those into ½ inch cubes.
- Toss the cubed eggplant into a colander, sprinkle with salt, toss again, and let it sit for about 30 minutes. (This will remove any bitter flavor from the eggplant).
- Rinse the salt off with water and then pat dry with a clean cloth.
Pro Tips:
- Some eggplants are more bitter than others. You can taste the fresh raw eggplant. If it’s not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
- You don’t need to peel the eggplant for this dish, but you can if you want to. If you want to peel it, a simple potato peeler will work.
- For more detailed instructions on how to prepare eggplant, see this article.
All other veggies – Simply cut them into cubes about a ½ inch wide and toss them onto the cookie sheet.
How do you make this easy ratatouille recipe?
- Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.
- Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
- Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
- Preheat the oven to 375° F.
- Chop all the remaining veggies while the eggplant is sitting.
- Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
- Bake at 375° F for 50 minutes. (Give the veggies a stir after about 30 minutes of baking).
- Sprinkle with fresh basil that has been cut or ripped into small pieces and toss again to get all of the salt, oil, and basil mixed with the veggies.
How do I serve roasted ratatouille?
You can serve this as a side dish, over rice, or tossed with pasta.
Ratatouille is also delicious warm or cold. You can even keep it in the fridge and eat it cold as a snack or lunch. This recipe works great for meal prepping your packed lunches for the week.
Love roasted vegetables? Try my recipe for Balsamic Roasted Vegetables!
Did you make this Easy Ratatouille Recipe? Leave a comment and let me know what you think.
A simple way to make a gluten-free, vegan ratatouille using a sheet pan to roast garden veggies.
- 1 medium eggplant (about 2 cups)
- 2 medium zucchini or summer squash (about 2 cups)
- 2 cups tomatoes diced or cherry tomatoes cut in half
- 1 medium red onion
- 2-3 cloves garlic cut in quarters
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 cup basil fresh and chopped
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Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.
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Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
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Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
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Preheat the oven to 375° F (190°C).
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Chop all the remaining veggies while the eggplant is sitting.
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Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
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Bake at 375°F (190°C) for 50 minutes.
(Give the veggies a stir after about 30 minutes of baking).
-
Sprinkle with fresh basil
that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.
- Some eggplants are more bitter than others. You can taste the fresh raw eggplant. If it's not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
- You don’t need to peel the eggplant for this dish, but you can if you want to. If you want to peel it, a simple potato peeler will work.
