Sheet Pan Ratatouille
The perfect recipe for using up end-of-summer vegetables, this sheet pan ratatouille is a spin on the classic French stew. Topped with creamy feta, briny olives, and a balsamic drizzle, the dish is flavorful and pairs perfectly with roasted fish or chicken.
Pick up eggplant, red and yellow bell peppers on sale at Safeway along with fresh in-season zucchini, tomatoes, and squash to make this scrumptious sheet pan ratatouille for dinner this week.
What is Ratatouille
Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise, it’s not anything like the ratatouille you see in the Pixar movie.
There are many techniques for cooking ratatouille. The most important in my opinion is to keep the integrity of each individual vegetable so that you can taste them in the dish. Many ratatouille recipes end up a soupy mess of veggies.
In this recipe, you’ll roast all the vegetables on two sheet pans until golden and caramelized, then combine in the end with fresh burst tomatoes, olive oil and balsamic that brings the liquid to the dish.
We add briny olives and tangy feta along with a depth of flavor from balsamic vinegar plus brightness from fresh lemon juice to this version.
While feta, olives and balsamic are not traditional to a French ratatouille, the combination makes the dish unique and memorable. It’s all about the Mediterranean fusion here, trust me it works!
The dish reminds me of the Greek Briam, which is a dish of roasted vegetables, then stewed with tomatoes. By using fresh tomatoes and caramelizing the vegetables with a higher heat, you get a fantastic depth of flavor not found in a classic ratatouille or briam.
Sheet Pan Ratatouille Ingredients
- 2 eggplant, cubed into 1-inch pieces
- 1 zucchini, cut into 1/4 inch pieces
- 1 yellow bell pepper cut into 1/2 inch slices
- 1 red bell pepper cut into 1/2 inch slices
- 1 large yellow onion, cut into 1/4 inch cubes
- 1 yellow squash, cut into 1/4 inch pieces
- 8 cloves of garlic, peeled and smashed
- 4 rosemary sprigs
- 6 thyme sprigs
- salt and pepper
- 1/2 cup olive oil, divided
- 2 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- feta cheese
- green olives
- lemon for garnish
- fresh basil
How to Make Ratatouille
Preheat the oven to 425° F.
Combine eggplant, red and yellow bell peppers, garlic cloves, and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper. Add 4 sprigs of thyme and 2 sprigs of rosemary.
On a separate sheet pan, combine the zucchini and yellow squash. Drizzle with olive oil and season with salt and pepper. Add 4 sprigs of thyme and 2 sprigs of rosemary.
Place the sheet pans in the oven and roast for 40 minutes. Stir the vegetables a few times while roasting and transfer the bottom pan to the top rack and the top pan to the bottom rack once during the cooking process for more even cooking.
Add the cherry tomatoes to the baking sheet with the bell peppers and eggplant and continue to roast for 20 minutes until the tomatoes burst and the squash and zucchini are fully golden and caramelized.
Combine the zucchini and squash onto the baking sheet with the tomatoes, eggplant and peppers. Toss with 2 tablespoons of balsamic vinegar and a drizzle of olive oil. Sprinkle with feta cheese and add the green olives. Roast for another 5 minutes until the olives are warm and the feta cheese is golden and melted.
Transfer to a serving platter and serve with freshly squeezed lemon juice and fresh basil.
Sheet Pan Ratatouille
Ingredients
- 1 eggplant cubed into 1-inch pieces
- 1 yellow bell pepper cut into 1/2 inch slices
- 1 red bell pepper cut into 1/2 inch slices
- 1 large yellow onion cut into 1/4 inch cubes
- 1 zucchini cut into 1/4 inch pieces
- 1 yellow squash cut into 1/4 inch pieces
- 8 cloves of garlic peeled and smashed
- 4 rosemary sprigs
- 6 thyme sprigs
- salt and pepper
- 1/3 cup olive oil divided
- 2 cups cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1/4 cup feta cheese
- 1/4 cup green olives
- lemon for garnish
- 2 tablespoons fresh basil
Instructions
- Combine eggplant, red and yellow bell peppers, garlic cloves, and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper. Add 4 sprigs of thyme and 2 sprigs of rosemary.
- On a separate sheet pan, combine the zucchini and yellow squash. Drizzle with olive oil and season with salt and pepper. Add 4 sprigs of thyme and 2 sprigs of rosemary.
- Place the sheet pans in the oven and roast for 40 minutes. Stir the vegetables a few times while roasting and transfer the bottom pan to the top rack and the top pan to the bottom rack once during the cooking process for more even cooking.
- Add the cherry tomatoes to the baking sheet with the bell peppers and eggplant and continue to roast for 20 minutes until the tomatoes burst and the squash and zucchini are fully golden and caramelized.
- Combine the zucchini and squash onto the baking sheet with the tomatoes, eggplant and peppers. Remove the thyme and rosemary srigs. Toss with 2 tablespoons of balsamic vinegar and a drizzle of olive oil. Sprinkle with feta cheese and add the green olives. Roast for another 5 minutes until the olives are warm and the feta cheese is golden and melted.
- Transfer to a serving platter and serve with freshly squeezed lemon juice and fresh basil.
Additional Recipes Using Eggplant
Sicilian Eggplant Caponata Over Grilled Swordfish
Creamy Eggplant Dip With Caramelized Onion and Roasted Chickpea Flatbreads
Pasta alla Norma (Eggplant Pasta)
Grilled Eggplant With Romesco, Basil & Feta Cheese
This dish was inspired by a NY Times recipe for Sheet Pan Ratatouille by Melissa Clark. She uses goat cheese and does not add balsamic vinegar, but the addition makes the ratatouille rich and decadent.
What to Serve With Ratatouille?
A simple seared salmon, oven-roasted cod, pan-seared or grilled chicken, or a steak pairs beautifully with this ratatouille dish.
Mediterranean Chicken With Olives, Tomatoes and Artichoke Hearts
Skillet Chicken With Creamy Sun-Dried Tomatoes and Spinach
The Best Grilled Tri-Tip Steak
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