Rustic Roasted Ratatouille brings the flavors of Provence straight to your kitchen with a simple sheet pan method. Instead of hovering over the stove, this recipe lets the oven do the work, roasting eggplant, zucchini, peppers, and onions until tender and caramelized. The result is a dish that’s both comforting and effortlessly elegant, making it perfect for busy weeknights or casual entertaining.
Traditionally, ratatouille was a humble French peasant dish, created to highlight the abundance of summer vegetables. Over time, it has become a beloved recipe across the world, admired for its vibrant colors, bold flavors, and versatility. By roasting everything together, the flavors deepen and meld beautifully, while still keeping the preparation easy and approachable.
Whether served as a side dish, spooned over couscous, or enjoyed with a piece of warm crusty bread, this oven-baked version is guaranteed to impress. With just one sheet pan and a handful of fresh herbs, you’ll have a healthy, flavorful, and rustic French classic ready to enjoy.
Recipe Yield: 4 servings
INGREDIENTS
1 medium eggplant, cut into 1-inch cubes
2 zucchini, sliced into half-moons
2 yellow squash, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced into wedges
4 garlic cloves, minced
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Chop and season:
Place eggplant, zucchini, squash, bell peppers, onion, and garlic on the sheet pan. Drizzle with olive oil, then sprinkle with salt, pepper, thyme, oregano, and red pepper flakes. Toss gently to coat evenly.
3. Roast vegetables:
Spread vegetables in an even layer without overcrowding. Roast for 25–30 minutes, stirring halfway, until tender and caramelized around the edges.
4. Finish and serve:
Remove from oven and sprinkle with fresh basil and parsley. Serve warm as a side dish or over couscous, rice, or crusty bread.
Helpful Tips to Perfect This Recipe
- Choose Firm Vegetables: Firm zucchini, squash, and eggplant roast best without turning mushy.
- Don’t Overcrowd: Spread veggies in a single layer to ensure even roasting and caramelization.
- Add Depth of Flavor: A drizzle of good balsamic vinegar before serving adds brightness and richness.
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