This bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner.
Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce.
This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! It’s so easy, it’s healthy and it’s versatile.
You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast!
Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you won’t tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast.
The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil, herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible.
Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it!
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