ratatouille recipes

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 

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Rosemary chicken with oven-roasted ratatouille

aubergine

courgettes

peppers

rosemary

garlic cloves

chicken breasts

cherry or baby plum tomato

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Ratatouille

eggplant, cubed

onion,

garlic cloves, finely chopped

lb (225 g) white button mushrooms, quartered

tsp red pepper flakes

yellow bell peppers,

zucchini, cubed

(28 oz/796 ml) diced tomatoes, drained

thyme

(10 g) basil, chopped

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

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In a large pot over medium-high heat, brown the eggplant and onion in ¼ cup (60 ml) of the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside in a bowl.

In the same pot, brown the mushrooms with the pepper flakes in the remaining oil. Set aside with the eggplant.

In the same pot, brown the bell peppers and zucchini. Add oil, if needed. Return the eggplant mixture to the pot. Add the tomatoes and thyme. Stir well. Bring to a boil and simmer gently for 15 to 20 minutes. Remove the thyme and add the basil. Adjust the seasoning. Serve with pasta, fish, grilled chicken or on pizza.


Vraiment particulièrement excellente, même si j'ai préféré la faire sans les champignons mais plutôt avec des olives en mélange, légèrement épicées, afin de rester peut-être un peu plus dans l'esprit méditerranéen dans la première exécution de cette recette Ricardo. La texture également de l'ensemble était également particulièrement agréable. Merci @ vous.

Je ne suis pas friande de l’aubergine mais quelle délicieuse recette très facile

Le goût de la Provence. J’ajoute 2 tomates fraîches en dés, à la place des tomates en conserve, la consistance est meilleure.

C'est la première fois que j'essayais de faire une ratatouille et on s'est régalés.
Même mon chéri qui est habitué à la bonne ratatouille de sa maman a validé cette recette !

Bon mais horriblement long à cuire de la façon proposée, un truc après l’autre. Pas vrai que ça prend 35 mn.

Grosse déception, j’ai suivi la recette scrupuleusement et le résultat est très très fade, hormis le petit piquant du piment. 
Pour moi recette trop fade et manque de saveurs.

J'ai fait votre recette. Elle est excellente, mais ça fait 10 minutes que mon fils de 4 ans et demi me dit que ce n'est pas de la ratatouille parce que ce n'est pas comme ça que le petit rat fait. 

Cette recette est savoureuse et réconfortante.

incroyable, ça goûte la bonne ratatouille de ma mère... j'ai ajouté un peu d'origan pour rehausser la tomate, à part de ça c'est parfait comme recette!

Je rajoute du pesto à la recette et je sert sur un lit de couscous avec du fromage fêta. Un délice !

https://cdn.jwplayer.com/v2/media/nTQN2bLQ

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Top 3 ratatouille recipes recipes from across the web

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Baked Sheet Pan Ratatouille

Rosemary chicken with oven-roasted ...

Ratatouille

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