Description
This Sheet Pan Ratatouille transforms a medley of summer vegetables into a beautifully caramelized, herb-infused dish with minimal effort. Perfect for busy weeknights, it offers a wholesome, vegan-friendly option that’s full of color, flavor, and rustic French charm.
Ingredients
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh thyme or 1 teaspoon Herbs de Provence
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
2. Slice zucchini, squash, bell peppers, and onion into uniform pieces. Halve the cherry tomatoes.
3. In a large mixing bowl, toss all vegetables with olive oil, garlic, herbs, salt, and pepper.
4. Spread the seasoned vegetables onto the sheet pan in a single layer.
5. Roast for 15 minutes, then flip gently with a spatula and continue roasting for another 10–15 minutes until caramelized.
6. Serve hot or store in an airtight container for later use.
Notes
Don’t overcrowd the pan—spread vegetables in a single layer for optimal roasting.
Adjust herb quantities to taste; fresh basil or rosemary are great alternatives.
To add a richer flavor, sprinkle crumbled feta or grated Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 7g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg