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Sheet Pan Ratatouille

The perfect recipe for using up end of summer vegetables, this sheet pan ratatouille is a welcome 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.
Course Side Dish
Cuisine French
Keyword Sheet Pan Ratatouille
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings
Calories
Author Eva Fry

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.