ratatouille recipe

Baked Sheet-Pan Ratatouille is easy, healthy and vegan! Bake a big batch on Sunday then serve it during the busy workweek over pasta, polenta or even toast!

Baked Sheet Pan Ratatouille 

eggplant eggplant

bell pepper

tomatoes

zucchini squash

onion

8-14 garlic cloves, whole, peeled

herbs – thyme

olive oil

salt and pepper

splash balsamic vinegar

corn meal

½ cups water or stock

grated cheese

salt and pepper

Preheat oven to 400 F and place a piece of parchment on 1-2 large sheet pans ( I use two).

Using a vegetable peeler, peel eggplant if you want &#8211; or just remove some of the skin in long strips. Or if you prefer, leave the skin on. Cut into ½ inch thick bite-sized pieces.  Slice the bell pepper into ½ inch wide strips. Cut the tomatoes into 3/4 inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.

Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). Add whole garlic cloves (peeled) and herbs.

Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.

Roast in the hot oven for 20 minutes, mix the veggies, roast 20 more minutes, mix again. Turn heat down to 300 and roast 10-20 more minutes, or until tender and edges begin to caramelize.

Taste, adjust salt, and drizzle with a little splash of balsamic vinegar.

Use immediately or cool and refrigerate  (or freeze)  until ready to use.

Sarah, the garlic is amazing in it.  I almost cut back because I thought it was a crazy to put in there, but it is the perfect balance of flavors, especially if you use the fresh rosemary and thyme.  It doesn't overpower anything.

Just made this for dinner and put it with calamari and it’s sooo good! Thank you for posting it.

Excellent! Yummy and satisfying. Have served it over polenta, pasta and toast. Shared with friends.

Magnificent. Served with wheat pasta is as good as pasta tends to get. Over toast for breakfast is just a great way to start the day.

This is a great recipe and so versatile.  I put it in a wrap with fresh hummus one day and today I added it to my Indian Frankies instead of spinach.  The flavor of the Frankie blends so well with the brightness of the ratatouille and the mint cilantro chutney is great with it.  I'm excited to try it with the spaghetti squash I'm cooking this evening.  So amazing!

I love this!  A great back-to-school recipe that is healthy, yummy, and easy to make!

Made this dish last night with polenta. I really like it, although my husband said it had too many garlic. I have some leftover for lunch..yaay!

I made this tonight, and it was delicious! I used a whole head of garlic, and it wasn't overpowering at all, as the garlic gets nice and sweet. I made the polenta as well - it was SO easy to make. What a fabulous, healthy, fall harvest meal!

Lovely! Thanks, so much! The sheet pan roasting method was perfect. We used our fresh garden produce and herbs. Nothing like it! So delicious! You're blog is my new favourite food site. :)

It was easy and absolutely delicious .  Put on top of polenta.  Yum

I made this with mashed potatoes and it was sooo delicious! Definitely making it again soon :)

I made this as double batch last night and it was amazing! Had the leftovers with a fried egg on top this morning.

This is one of my favorite recipes to make to get a big serving of veggies! I eat it with toasted french bread and topped with over easy eggs. Delicious!

I made this tonight and it was a hit! Even my picky eater was impressed! I crushed some white northern beans and incorporated it into the polenta for some extra protein. Delish!!

A new favourite for a vegetarian student! I love how easy this is to throw together in one pan and then reheat throughout the week. I didn't have any fresh herbs, but substituting in dried rosemary and thyme worked fine.

Thanks for sharing pretty cool stuff. I've tried this one this morning. And, it's really pretty yummy. Also, using <a href="https://simplecare.in/kitchen/best-pop-up-toasters-in-india/" rel="nofollow ugc">toaster</a>, it was very easy to prepare. Lots of love from India.

https://content.jwplatform.com/videos/u2UzwCAk.mp4

Baked Sheet-Pan Ratatouille! Make a big batch on Sunday then serve it up 3 different ways during the busy workweek. Simple, EASY, healthy, delicious… and totally vegan! 

Sheet-Pan Ratatouille Video 

Mallorcan tumbet is a traditional recipe from Mallorca, Spain. Similar to ratatouille, fresh vegetables are the key ingredients!

Mallorcan Tumbet Recipe

potatoes

garlic (skins on)

zucchini (sliced)

green pepper (Italian,

eggplant (sliced)

red pepper

tomato sauce (or

Flour

Extra Virgin Olive Oil

Sea salt

Wash and cut the vegetables as described above.

Heat an inch of extra virgin olive oil in a frying pan.

Fry the garlic cloves (skins on) to flavor the oil.

Remove the garlic after a couple of minutes and reserve.

You are going to fry the rest of the vegetables, one by one, then drain excess oil on paper towels (so have them ready)

Start with the zucchini slices, which will fry for about 3 minutes. Remove onto paper towels and sprinkle with a bit of salt.

Next fry the potatoes. These will take 5-10 minutes to fully cook. Remove when golden brown and cooked through.

The peppers can fry together, for about 5 minutes.

Fry the onions for about 2 minutes. Make sure you are resting everything on paper towels after frying!

Finally, dredge the eggplant slices in flour and fry for about 4 minutes, until browned and crispy.

Now assemble the tumbet, which is similar to making a lasagna.

Start with a layer of tomato sauce, then eggplant, zucchini, onion, pepper, and potato.

Top with another layer of sauce, and a sprinkle of sea salt. You could also add in the garlic cloves (peel first) if you'd like.

Bake for 25 minutes at 350°

It isn't traditional, but after baking you can add cheese and put it under the broiler. You could also crack a few eggs on top and broil until just cooked. Both would be delicious options!

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Classic Ratatouille Recipe

eggplant,

zucchini,

green pepper, diced

yellow onion, sliced

garlic cloves,

olive oil, divided

kosher salt, divided

tomato,

crushed San Marzano tomatoes

lemon juice

basil

Pistou,

Chop the eggplant, zucchini, green pepper, and onion and add them to a large bowl. (Mince the garlic and set it aside.) Add the 2 tablespoons olive oil and 1 teaspoon kosher salt and toss to combine.

In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.

Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.

Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped fresh tomatoes with their liquid and cook for 30 seconds. Stir in the crushed tomatoes, cooked vegetables, and the remaining 1/2 teaspoon kosher salt. 

Simmer on medium heat about 30 minutes until all the vegetables are tender, stirring occasionally. (While it&#8217;s simmering, make the pistou.)

When ready to serve, stir in the lemon juice and chopped basil. Taste and add additional salt and pepper if desired. Top with pistou if using. Leftovers last refrigerated for up to 3 days.

Hello!

Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!

Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.

Have a great day!

Haven’t written a food/recipe review in years but felt this dish was worth it! I made this for dinner tonight &amp; felt like I was eating at a posh restaurant! I even made the pistou since I had the ingredients- served it with crusty ciabatta bread! Will definitely be making again!

This ratatouille was wonderful! It is a bit labor intensive but totally worth it. I may try reducing the amount of olive oil and hope it doesn’t detract too much from the taste. I will definitely use this recipe again! Would this freeze well?

Simple recipe for a delicious baked French ratatouille. Add chopped summer squash, bell peppers, tomatoes and eggplant to a baking dish with a few herbs and a drizzle of olive oil, et voila!

Ratatouille Recipe

eggplants

red bell pepper

zucchini (or yellow squash

garlic ((minced

extra virgin olive oil

rosemary ((use 1 tsp if substituting dried rosemary))

oregano

thyme

Salt and black pepper

Preheat oven to 375-degree Fahrenheit/190-degree Celsius.

Place all the chopped veggies -- eggplant, bell peppers, summer squash, tomatoes and optional onions -- in baking dish.

Scatter the garlic, herbs, salt and ground black pepper over the vegetables and drizzle the olive oil.

Use a spoon or your hands to toss the vegetables with the herbs and olive oil.

Cover the baking dish with aluminum foil. Bake 40 minutes. Uncover and bake 15 minutes more.

Sprinkle fresh herbs, for garnish, if desired. Serve hot, warm or at room temperature.

Ratatouille, a rustic farm to table style dish is made even heartier with the addition of chickpeas. It’s a late summer or early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.

CHICKPEA RATATOUILLE

large bell peppers (1 yellow &

onion,

eggplant (about 1 lb), diced

zucchini (about 1 lb), diced

basil leaves (left whole or chopped)

salt pepper,

red pepper flakes, optional

chickpeas

Saute: In a heavy bottom pot or dutch oven, heat  olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 &#8211; 4 minutes. Add tomatoes, mix well and cook 5 minutes.

Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.

Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.

Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.

Serve warm, cold or at room temperature. Enjoy!

I made this tonight and it was delicious! It was my first time making ratatouille, and it&#039;s definitely a keeper :) 

This works great to slow cook in a crockpot for 4 hours on the low setting; the vegetables cook evenly, and it really gives the dish time for the flavors to blend nicely plus it doesn't heat up the kitchen in warmer weather.

Made this tonight and it was so simple, delicious and hearty - for sure a staple! Thank you for sharing

Wow oh wow! This was the first time that I made + had ratatouille, but it certainly won't be the last! This dish was packed with flavor &amp; was out of this world delicious. Thank you for another fabulous dinner!

Love ratatouille, and you're right, it IS better the next day! I like to add sun dried tomatoes and black olives to mine.

By the way, did you mean to say:
Grain-Free: Omit the chickpeas to make this recipe grain-free.

Love the website :D

This easy Ratatouille recipe stars a variety of fresh summer veggies. It&#x27;s a classic French stew that&#x27;s perfect for a meatless dinner, or as a side dish.

Ratatouille

Tbsp extra virgin oil, divided (plus more for serving)

squash,

red onion, chopped

5-6 garlic cloves, finely chopped

red bell pepper, diced

yellow bell pepper, diced

tomatoes tomatoes

kosher salt,

pepper,

Tbsp fresh thyme, finely chopped

Tbsp fresh rosemary, finely chopped

tsp red chili flakes

Heat 4 Tbsp extra virgin olive oil over...

Heat 4 Tbsp extra virgin olive oil over medium high heat in a large dutch oven. Add eggplant, zucchini and yellow squash seasoned with a little salt and pepper. Cook, stirring occasionally for 6-8 minutes. Work in two batches so as not to over crowd the pan. Transfer to a plate.

Add remaining 2 Tbsp olive oil along with...

Add remaining 2 Tbsp olive oil along with onion and sauté for 5 minutes. Add garlic and bell peppers and sauté for another 3-4 minutes.

Add in diced tomatoes along with thyme, rosemary,...

Add in diced tomatoes along with thyme, rosemary, red chili flakes, salt and pepper. Cook for 10 minutes, until tomatoes are cooked down to a sauce.

Add eggplants, zucchini and yellow squash back into...

Add eggplants, zucchini and yellow squash back into the sauce and cook for 10-15 minutes, until the vegetables are cooked soft to your liking (see note 1). Stir in basil leaves and adjust the seasoning for salt and pepper to your taste.

Serve it with a drizzling of more extra...

Serve it with a drizzling of more extra virgin olive oil, fresh basil and a little red chili flakes (optional).

This ratatouille recipe is my favorite way to make the classic French stew. It&#039;s rich and flavorful, filled with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. Serve it warm or at room temperature with a drizzle of olive oil on top and crusty bread on the side.

eggplant

extra-virgin olive oil (plus more as needed)

zucchini

red or yellow bell pepper

garlic

red pepper flakes

cane sugar

white wine vinegar

thyme leaves

black pepper

basil leaves basil

Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.

Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.

Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.

Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.

Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.

Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.

Top 7 ratatouille recipe recipes from across the web

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Baked Sheet Pan Ratatouille

Mallorcan Tumbet Recipe

Classic Ratatouille Recipe

Ratatouille Recipe

CHICKPEA RATATOUILLE

Ratatouille

Ratatouille

Top 7 ratatouille recipe recipes from across the web

The most viewed ratatouille recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Sheet Pan Ratatouille

Mallorcan Tumbet Recipe

Classic Ratatouille Recipe

Ratatouille Recipe

CHICKPEA RATATOUILLE

Ratatouille

Ratatouille

The most viewed ratatouille recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine